• 4 Ratings

Seasoned mashed potatoes added to the broth mixture of this fish and vegetable chowder recipe makes it thick and delicious.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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).

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  • 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

264 calories; 7 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 49 mg cholesterol; 1001 mg sodium. 568 mg potassium; 27 g carbohydrates; 3 g fiber; 6 g sugar; 23 g protein; 5248 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 1 mcg vitamin b12; 61 mg calcium; 1 mg iron;

Reviews

4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1