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


Recipe Summary test

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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).

  • 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; fat 7g; cholesterol 49mg; saturated fat 2g; carbohydrates 27g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 6g; protein 23g; vitamin a 5247.7IU; vitamin c 8.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.6mg; vitamin b6 0.3mg; folate 12.1mcg; vitamin b12 1mcg; sodium 1001mg; potassium 568mg; calcium 60.6mg; iron 1.3mg.