Catch Of The Sea Chowder
This is a wonderful one-dish meal. I usually use a combination of fish, shrimp and scallops instead of just the fish fillet. Delicious! The original recipe called for canned potato soup, however I live a Weight Watchers "Core" lifestyle, so I eliminated the canned soup and substituted a diced potato cooked in skim milk.
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 8
atkins friendly
meatless
low fat
poach
core
soup
main dish
fish
american
summer
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup onions chopped
- 1 cup celery sliced
- 1/8 tsp. pepper
- 1 tsp. olive oil
- 1 large potato diced to 1/2 inch dice
- 1/2 gallon skim milk
- 1 1/2 lb white fish fillet
- 8 ounces corn kernels drained
- 1 medium bay leaf
- 3 large eggs hard boiled, chopped
- Carbohydrate 39.63273883125 g
- Cholesterol 456.8425 mg
- Fat 15.553079362275 g
- Fiber 1.84749656273991 g
- Protein 46.54202896875 g
- Saturated Fat 4.31646533746893 g
- Serving Size 1 1 Serving (759g)
- Sodium 437.530069999995 mg
- Sugar 37.7852422685101 g
- Trans Fat 2.32341732499391 g
- Calories 486 calories
saute celery and onion in olive oil until tender in a sauce pan. Add potato, milk, corn pepper and bay leaf. Simmer 10 minutes or until the potato is done. With a slotted spoon, scoop out half the potato and corn and set aside. Remove and dispose of the bay leaf. Use an immersion blender to blend the remaining milk, potatoes and corn in the sauce pan. Return to the sauce pan the potato and corn that had been set aside. Add the fish to the pan and simmer about 10 minutes or until the fish is done. Stir often.
