Fish

Peppery Fish Chowder takes several minutes to prepare.

Peppery Fish Chowder takes several minutes to cook.

Peppery Fish Chowder makes 4 servings.

The ingredients for Peppery Fish Chowder are:

2 serving 1 small red potatoe (by KR1345)
1 small Onions, raw
2 serving Garlic clove (by ROBI101)
.187 cup Flour, white
4 serving Fish - Talapia
.25 cup Parsley
.5 cup, fluid (yields 2 cups whip Heavy Whipping Cream
32 tbsp Clam juic, Snow's Bumblebee

Here is how you make Peppery Fish Chowder:

Dice 2 medium red potatoes and cook in 1/2 cup water and 1/2 tsp salt in the pressure cooker on high for 4 minutes and quick release. (The original recipe cooks them in the microwave for 8 minutes, btw.)Meanwhile, (OMITTED dice 3 slices of bacon into 1/2″ pieces and) finely chop 1 small onion.In a medium pot, cook the bacon with 1/2 tsp black pepper until crisp then stir in the onion and 2 pressed garlic cloves. Cook 2-3 minutes then evenly distribute 3 tbsp flour into the pot.Slowly add in potatoes (with the water they cooked in), 1 cup of water, 1 tsp salt, 1 tsp pepper and 2 cups clam juice. Bring to a boil over medium-high heat, then reduce heat and allow to simmer for 3-5 minutes.Cut away the vein down the length of 1 lb of tilapia then dice the fish and add into the pot. Cook an additional 1-2 minutes or until the fish is opaque.When the fish is cooked, remove the soup from heat and stir in 1/4 cup fresh snipped parsley and 1/2 cup heavy whipping cream.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user KYLEBRIK4767.

The nutritional information for Peppery Fish Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 264.9

• Total Fat: 13.1 g
• Cholesterol: 96.8 mg
• Sodium: 314.0 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 0.6 g
• Protein: 25.5 g