Fisherman's Catch Chowder
19
19
Ingredients
| 1 | pound |
fish
* |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| ½ | cup |
carrots
chopped |
|
| ¼ | cup |
parsley leaves
snipped |
|
| ¼ | teaspoon |
rosemary leaves
|
* |
| 16 | ounces |
tomatoes, canned, whole, peeled
mashed |
* |
| ½ | cup |
white wine
dry |
* |
| 8 | ounces |
clam juice
|
* |
| 1 | teaspoon |
salt
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 3 | tablespoons |
butter
or margarine, melted |
|
| ⅓ | cup |
light cream (half&half)
|
Directions
*use any combination of the following: flounder, ocean perch, pike, rainbow trout, haddock, or halibut.
Cut cleaned fish into 1-inch pieces.
Combine all ingredients except flour, butter, and cream in Crock-Pot; stir well.
Cover and cook on Low for 7 to 8 hours or on High 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.
Nutrition Facts
Serving Size 204g (7.2 oz)Amount per Serving
Calories 28446% of calories from fat
% Daily Value *
Total Fat 14g
22%
Saturated Fat 8g
41%
Trans Fat
0g
Cholesterol 131mg
44%
Sodium 832mg
35%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
5%
Sugars g
Protein
57g
Vitamin A 72%
•
Vitamin C 13%
Calcium 11%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
