Quick Fish Chowder Recipe

Name: Quick Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 tablespoon safflower oil; 1 each onions or leek; 3 each potatoes cubed; 2 each carrots cut into 1 inch chunks; 1/4 cup parsley leaves chopped; 1/2 teaspoon dill weed dried; 1/4 teaspoon salt; 6 cups water; 1 pound fish cut in 1 inch pieces (cod, orange roughy, perch); 1 x paprika for garnish

Servings: persons

1 tablespoon safflower oil
1 each onions or leek
3 each potatoes cubed
2 each carrots cut into 1 inch chunks
1/4 cup parsley leaves chopped
1/2 teaspoon dill weed dried
1/4 teaspoon salt
6 cups water
1 pound fish cut in 1 inch pieces (cod, orange roughy, perch)
1 x paprika for garnish

1
In a large pot, saute onion in oil until translucent.
2
Add vegetables, water, and seasonings and simmer 20 minutes.
3
For a creamier texture, puree part of the soup and return to the pot.
4
Add fish and simmer 10 minutes more.
5
Serve in bowls and garnish with paprika.
6
Nutritional information per serving: Protein: 30 grams (36%); Carbohydrates: 43 1/2 grams (52%); Fat: 4.6 grams (12%); Calories: 335; Sodium: 280 mg; Cholesterol: 61.2 mg.
7
Exchanges: 3 Bread, 3 Lean Meat Serves 4

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon safflower oil, 1 each onions or leek, 3 each potatoes cubed, 2 each carrots cut into 1 inch chunks, and more.

Yes, Quick Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Fish Chowder

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