Fish

Red Pepper Chowder is for Soup.

Red Pepper Chowder takes 30 minutes to prepare.

Red Pepper Chowder takes 30 minutes to cook.

Red Pepper Chowder makes 10 servings.

The ingredients for Red Pepper Chowder are:

4 TBSP butter, salted
2 medium onions, chopped
1/2 pound mushrooms, sliced
1 TBSP lemon juice
2 red peppers, seeded, and thinly sliced
2 - 14 oz cans, chicken broth
1 lb new potatoes, peeled and sliced (about 8 small ones)
2 TBSP each cornstarch and water
1 cup sour cream
1 1/2 - 2 lbs white, boneless, skinned fish (lingcod, halibut, etc)
1/2 cup minced parsley
salt and pepper to taste
lemon wedges

Here is how you make Red Pepper Chowder:

Melt butter, add onions, mushrooms, lemon juice, and peppers - and cook until vegetables limp - about 15 minutes.Add broth and potatoes - bring to boil, cover and simmer gently for 15 minutes or 'til potatoes are fork tender.Blend cornstarch and water, blend into sour cream. Add some soup to sour cream mixture, then stir into soup.Bring to a boil, stirring gently.Cut fish into bite-sized chunks and add with parsley to soup - return to a boil, cover and simmer 5 minutes or 'til fish flakes. Season to taste.Number of Servings: 10Recipe submitted by SparkPeople user BIGJETFLYER.

The nutritional information for Red Pepper Chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 220.5

• Total Fat: 7.7 g
• Cholesterol: 77.2 mg
• Sodium: 255.8 mg
• Total Carbs: 12.5 g
• Dietary Fiber: 2.0 g
• Protein: 23.1 g

The dietary needs meet for Red Pepper Chowder is Vegetarian