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Fisherman's Catch Chowder

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

7 hrs

Ready

7 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 ½ pounds fish
use any combo of flounder, ocean perch, fike, rainbow trout, haddock, or halibut
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½ cup onions
chopped
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½ cup celery
chopped
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½ cup carrots
pared, chopped
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¼ cup parsley leaves
snipped
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1 teaspoon rosemary leaves
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16 ounces tomatoes, canned
whole, mashed
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½ cup white wine
dry
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8 ounces clam juice
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1 teaspoon salt
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3 tablespoons all-purpose flour
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3 tablespoons butter
or margarine, melted
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cup light cream (half&half)
light
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Ingredients

Amount Measure Ingredient Features
680.4 g fish
use any combo of flounder, ocean perch, fike, rainbow trout, haddock, or halibut
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118 ml onions
chopped
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118 ml celery
chopped
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118 ml carrots
pared, chopped
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59 ml parsley leaves
snipped
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5 ml rosemary leaves
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462.4 ml/g tomatoes, canned
whole, mashed
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118 ml white wine
dry
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231.2 ml/g clam juice
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5 ml salt
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45 ml all-purpose flour
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45 ml butter
or margarine, melted
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79 ml light cream (half&half)
light
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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

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Nutrition Facts

Serving Size 381g (13.4 oz)
Amount per Serving
Calories 35835% 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?
 

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