Fish and Leek Chowder

50 minutes Prep: 20 minutes Cook: 30 minutes

170 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	tablespoon	margarine
1/2	cup	onion	chopped
2	each	carrots	medium, chopped
1	cup	sweet bell pepper
1/2	cup	anaheim chilies	chopped
2	cups	tomatoes	chopped
4 md Potatoes; peele		potatoes	peeled, cut into 1/2" cubes
1	cup	fish stock
4	Leeks;	leeks	chopped, white parts only
2	each	bay leaves
1	cup	white wine
1	teaspoon	black pepper
1	teaspoon	thyme
2	tablespoons	parsley leaves	chopped
3/4	pound	shark	cut into 1/2" cubes
1/4	pound	fish, cod	dried, refreshed
1/4	pound	bay scallops
1	can	evaporated milk	skim, (12 oz.)

Directions

Melt the margarine in a large soup kettle.

Add the onion and cook over moderate heat until soft, 3 minutes.

Add the carrots, cook for several minutes add the bell pepper, anaheim pepper, leeks and bay leaf, cook for 3 minutes or so, add tomatoes, potatoes, fish stock, wine, pepper, thyme and parsley.

Bring to a low boil, reduce the heat and simmer, covered, until the potatoes are almost done, 10 to 20 minutes.

You can do up to this point ahead of time and have ready to add the fish, on the day it is to be served.

Bring the chowder base to a simmer and add the fish and scallops and simmer, covered until the fish is just done, 5 to 15 minutes (don't overcook).

Add the evaporated milk and stir gently.

Serve at once.

Garnish with washed parsley leaves, and hot pepper sauce.

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Nutrition Facts

Serving Size 244g

Amount per Serving

Calories 170 39% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 3.0g	16%
Trans Fat 0.0g
Cholesterol 36mg	12%
Sodium 299mg	12%
Total Carbohydrate 13.0g	4%
Dietary Fiber 2.0g	7%
Sugars 10.0g
Protein 14.0g	28%

Vitamin A	86%		Vitamin C	36%
Calcium	22%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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