Appetizers / Soups / Salads

Friday Night Fish Chowder is for Soup.

Friday Night Fish Chowder takes several minutes to prepare.

Friday Night Fish Chowder takes several minutes to cook.

Friday Night Fish Chowder makes 4 servings.

The ingredients for Friday Night Fish Chowder are:

1.5 cups mixed seafood (haddock, salmon, small shrimp)-cut into bite-sized pieces
1 medium onion, chopped
2 cloves garlic, minced
1 medium red potato, skin on
0.5 cups celery, chopped
1 cup grated carrot
1 cup chopped fresh broccoli
0.5 cup skim milk
1 tbsp flour
0.5 tsp fresh thyme
5 sprigs fresh dill weed, chopped
0.5 tsp salt
dash of black pepper
1 tbsp. canola oil

Here is how you make Friday Night Fish Chowder:

Heat canola oil over medium heat in a large saucepan. Add chopped onion and garlic, cook until soft and golden, remove to a bowl. Add 2 cups of water to pan, bring to a boil, add cut up potato and cook until tender. Leaving potato in the pan, mash it by hand. Add onion, garlic, celery and carrot, cover and simmer for 10-15 minutes. Mix milk, flour, thyme, dill, salt and pepper in a jar and shake until smooth. Pour into the potato mixture, add cut up fish and fresh dill weed, cook for 5 minutes until fish is transparent. Ladle immediatley into heated bowls. Serves 3-4.Number of Servings: 4Recipe submitted by SparkPeople user MOLLIEMAC.

The nutritional information for Friday Night Fish Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 149.8

• Total Fat: 4.4 g
• Cholesterol: 53.4 mg
• Sodium: 416.8 mg
• Total Carbs: 13.0 g
• Dietary Fiber: 2.7 g
• Protein: 14.9 g