Short Cut Cod Chowder Recipe

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0 votes | 754 views
Servings: 6

Ingredients

Cost per serving $3.38 view details
  • 2 pound frzn or possibly fresh cod
  • 1/4 c. butter
  • 1 med. potato, peeled and diced
  • 2 sm. carrots, sliced
  • 1/2 c. sliced celery
  • 1 c. quartered fresh mushrooms
  • 2 (10 3/4 ounce.) cans cream of potato soup
  • 1 1/3 c. lowfat milk
  • 1 1/3 c. water
  • 1 c. canned pearl onions
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon grnd pepper
  • 1 teaspoon Worcestershire
  • 1 sheet frzn puff pastry, thawed

Directions

  1. If frzn, unwrap fillets and allow to stand at room temperature 20 min; then cut into 1-inch cubes. Heat butter; add in potatoes, carrots, celery and mushrooms. Cover; cook over low heat about 10 min. Stir in potato soup, lowfat milk and water; bring to a simmer. Add in fish, onion, salt, pepper and Worcestershire.
  2. Cut puff pastry into circles. Spoon hot chowder into heat-proof bowls. Top with pastry and bake in a 425 degree oven 15 min or possibly till pastry is golden brown.
  3. BAKING VARIATION: Bake puff pastry separately on a baking sheet, according to package directions. Simmer chowder 5 min to cook fish; serve topped with pastry cut-outs.
  4. TOPPING VARIATION: Blend 2 c. biscuit mix, 1 c. shredded Cheddar and 1 c. lowfat milk. Place a dollop on each bowl; bake at 425 degrees about 15 min.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 418g
Recipe makes 6 servings
Calories 283  
Calories from Fat 91 32%
Total Fat 10.32g 13%
Saturated Fat 5.92g 24%
Trans Fat 0.0g  
Cholesterol 91mg 30%
Sodium 1040mg 43%
Potassium 1030mg 29%
Total Carbs 15.82g 4%
Dietary Fiber 1.9g 6%
Sugars 5.84g 4%
Protein 30.96g 50%
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