Fisherman's Catch Chowder
Yield
4 servingsPrep
15 minCook
8 hrsReady
8 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish
* |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 118 | ml |
carrots
chopped |
|
| 59 | ml |
parsley leaves
snipped |
|
| 1.3 | ml |
rosemary leaves
|
|
| 462.4 | ml/g |
tomatoes, canned, whole, peeled
mashed |
*
|
| 118 | ml |
white wine
dry |
*
|
| 231.2 | ml/g |
clam juice
|
*
|
| 5 | ml |
salt
|
|
| 45 | ml |
all-purpose flour
|
|
| 45 | ml |
butter
or margarine, melted |
|
| 79 | ml |
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.
