Search
by Ingredient

Fisherman's Catch Chowder

StarStarStarStarHalf star

Submitted by vamoon01

YIELD

4 servings

PREP

30 min

COOK

7 hrs

READY

7 hrs

Ingredients

1 ½ 680.4
POUNDS G FISH
use any combo of flounder, ocean perch, fike, rainbow trout, haddock, or halibut
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML CELERY
chopped
½ 118
CUP ML CARROTS
pared, chopped
¼ 59
CUP ML PARSLEY LEAVES
snipped
1 5
TEASPOON ML ROSEMARY LEAVES
16 462.4
OUNCES ML/G TOMATOES, CANNED
whole, mashed
½ 118
CUP ML WHITE WINE
dry *
8 231.2
OUNCES ML/G CLAM JUICE *
1 5
TEASPOON ML SALT
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
3 45
TABLESPOONS ML BUTTER
or margarine, melted
79

Directions

Cut cleaned fish into 1-inch pieces.

Combine all ingredients except flour, butter and cream in crockpot; stir well.

Cover and cook on LOW setting for 7 to 8 hours.

(On HIGH setting for 3 to 4 hours.)

One hour before serving, combine flour, butter and cream.

Stir into fish mixture.

Continue to cook until mixture is slightly thickened.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 381g (13.4 oz)
Amount per Serving
Calories 358 35% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 173mg 58%
Sodium 1079mg 45%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 86g
Vitamin A 75% Vitamin C 32%
Calcium 19% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe