Lunch

Cauliflower Leek Fish Chowder is for Lunch.

Cauliflower Leek Fish Chowder takes 15 minutes to prepare.

Cauliflower Leek Fish Chowder takes 60 minutes to cook.

Cauliflower Leek Fish Chowder makes 10 servings.

The ingredients for Cauliflower Leek Fish Chowder are:

8 oz Cod
2 Leeks (Bulb & lower leave protion, separated and cleaned)
8 cups water
1 tsp salt
1 lg head fresh cauliflower floretts (6-7 in dia)
1 or 2 large celery stalks, chopped
4 cups 1% fat milk

Here is how you make Cauliflower Leek Fish Chowder:

In large stock pot add water, cod and salt. Bring to boil. Simmer for 45-60 minutes. (will recude to aprox 8 cups) Add celery, leeks and cauliflower. Bring back to boil until veggies are fork tender. Add butter and milk. If you like a thicker chowder, extra cauliflower may be cooked and pureed with an immersion blender then added to finished chowder.Note: Lemon pepper, or lemon herb is a nice calorie free compliment to this recipe if you have them but you can use any spices that you prefer to taste. Also, this recipe is better the second day after allowing ingredients to mingle and make freinds :). Freezes well.Serving Size: Makes 10, 1-cup servings.Number of Servings: 10Recipe submitted by SparkPeople user RAGENMT.

The nutritional information for Cauliflower Leek Fish Chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 138.3

• Total Fat: 6.0 g
• Cholesterol: 29.8 mg
• Sodium: 156.8 mg
• Total Carbs: 11.4 g
• Dietary Fiber: 2.5 g
• Protein: 10.3 g

The dietary needs meet for Cauliflower Leek Fish Chowder is Low Carb