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Whitefish Chowder

Recipe by:

Whitefish, such as cod, haddock, or orange roughy fillets and clams flavor this creamy chowder.

Yield: 6 servings
Prep Time:
Cook Time:
Total Time:
Bowl of whitefish chowder

1 pound fresh or frozen skinless whitefish fillets

3 medium carrots, coarsely chopped

3 stalks celery with leaves, coarsely chopped

1 large onion, chopped

2 cloves garlic, minced

2 tablespoons butter

2 1/2 cups potatoes, coarsely chopped

1 (10 ounce) can whole baby clams, rinsed and drained

2 cups water

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Ground black pepper

  1. Thaw fish, if frozen. Rinse fish; pat dry. Cut into bite-size pieces. Set aside. In a 4-quart Dutch oven or saucepan cook carrots, celery, onion, and garlic in hot butter for 5 minutes, stirring occasionally. Add potatoes, fish, clams, water, salt, and pepper. Bring to boiling, reduce heat. Cover and simmer about 15 minutes or until potatoes are tender, stirring occasionally. Stir in LACTAID® Reduced Fat 2% Milk. Cook until heated through, stirring frequently.
  2. Ladle soup into bowls. Sprinkle each serving with additional ground black pepper.

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 1 1/2 cups

Amount Per Serving

Calories 325
Total Fat 11.02g
Calories from Fat 98.55kcal
Saturated Fat 4.24g
Cholesterol 93.86mg
Sodium 381.59mg
Total Carbohydrate 24.57g
Dietary Fiber 3.20g
Sugars 7.01g
Protein 31.36g
Calcium 202.20mg

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