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Veggie Fish Chowder

Makes: 4 servings
Start to Finish 20 mins
Veggie Fish Chowder
Ingredients
  • 1  pound  firm-texture whitefish, cut into 4 pieces
  •  Freshly ground black pepper
  • 2  medium carrots, thinly sliced
  • 1  cup  sugar snap peas, halved diagonally
  • 1  tablespoon  olive oil
  • 1 14  ounce can  vegetable broth
  • 2 1/4  cups  water
  • 1 4  ounce package  butter-and-herb-flavor mashed potatoes (or half of a 7.2 ounce box butter-and-herb-flavor mashed potatoes)
  •  Salt
  •  Shaved Parmesan cheese
Directions

1. Season fish lightly with pepper. In 4-quart Dutch oven cook fish, carrots, and peas in hot oil over medium-high heat for 3 minutes.

2. Add broth and the water; bring to boiling. Reduce heat. Simmer, covered, for 3 minutes or until fish flakes easily when tested with a fork.

3. Place dry mashed potatoes in a small bowl. Carefully remove 1-1/4 cups hot broth from the Dutch oven; stir broth into potatoes (mixture will be thick).

4. Divide mashed potato mixture among four bowls. Break fish into bite-size pieces. Ladle hot fish and vegetable mixture over potatoes. Season to taste with salt and additional pepper. Top each serving with Parmesan cheese.

Nutrition Facts (Veggie Fish Chowder)
  • Servings Per Recipe 4,
  • cal. (kcal) 264,
  • Fat, total (g) 7,
  • chol. (mg) 49,
  • sat. fat (g) 2,
  • carb. (g) 27,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 6,
  • pro. (g) 23,
  • vit. A (IU) 5248,
  • vit. C (mg) 8,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1001,
  • Potassium (mg) 568,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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