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Bluefish Chowder

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Submitted by 1Ladybug

YIELD

8 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

3 3
SLICES SLICES BACON
cut in 1inch pieces
1 453.6
POUND G BLUEFISH
fillets, cut in 1inch pieces *
1 237
CUP ML CELERY
chopped
½ 7.5
TABLESPOON ML PARSLEY LEAVES
fresh, chopped
1 1
X X BLACK PEPPER
to taste *
½ 2.5
TEASPOON ML BASIL
dried *
3 45
TABLESPOONS ML BUTTER
13 375.7
OUNCES ML/G EVAPORATED MILK
2 2
MEDIUM MEDIUM ONIONS
chopped
2 2
LARGE LARGE POTATOES
peeled, cubed
3 7.1E+2
CUPS ML WATER
1 ½ 7.5
TEASPOONS ML SALT
¾ 3.8
TEASPOON ML TARRAGON LEAVES
½ 2.5
TEASPOON ML ROSEMARY LEAVES
dried, crushed
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR

Directions

Partially cook bacon in a large Dutch oven over medium heat until slightly browned; add onion, and cook until onion is tender and bacon is crisp.

Add bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish begins to brown.

Add all except butter, flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender.

Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth.

Cook 1 minute, stirring constantly.

Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

Stir white sauce into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 174 39% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 586mg 24%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 10g
Vitamin A 5% Vitamin C 15%
Calcium 9% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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