Preparation Time: 20 mins
Cooking Time: 40 mins
Rating:
FatSecret Members Average Rating
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by member: jen1329
Fish and Fennel Chowder
A hearty soup made with fennel, pollock, onions potatoes.
Ingredients
Directions
- Peel, chop and rinse potatoes, and let soak in water while you prep the rest of the veggies.
- Chop onions finely and put in a large pot along with the butter.
- Chop fennel into approximately one centimeter cubes and add to onions and butter.
- Sauté until translucent.
- Add potatoes, salt, pepper, and the water to the pot and allow to come to a boil over medium high heat.
- Add the pollock fillets and parsley to the pot ( you can add them straight from the freezer). Cover the pot and bring back to a boil, letting simmer until the fish is (almost) done / the veggies are tender.
- Mix milk with corn starch to ensure no lumps. Stir well while adding milk mixture to the soup. Bring back to a boil.
- Let simmer until the soup has thickened slightly and the veggies and fish are done to your liking.
5 members have added this recipe to their cookbook.
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Nutritional Summary:
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There are 212 calories in 1 serving of Fish and Fennel Chowder.
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Calorie Breakdown: 30% fat, 39% carbs, 31% prot. |
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Nutrition Facts
Amount Per Serving
Calories
212
% Daily Values*
Total Fat
7.15g
9%
Saturated Fat
4.115g
21%
Trans Fat
0g
Polyunsaturated Fat
0.56g
Monounsaturated Fat
1.756g
Cholesterol
63mg
21%
Sodium
782mg
34%
Total Carbohydrate
20.93g
8%
Dietary Fiber
3.5g
12%
Sugars
4.83g
Protein
16.32g
Vitamin D
-
Calcium
164mg
13%
Iron
1.08mg
6%
Potassium
846mg
18%
Vitamin A
91mcg
10%
Vitamin C
12mg
13%
Calorie Breakdown:
Carbohydrate (39%)
Fat (30%)
Protein (31%)
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*Based on an RDI of 2000 calories
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