Try this fish chowder with a midwestern fish. Use bluegill or substitute a walleye, trout or pan-fish for this warm chowder perfect for a fall day.
Cook Time: 40 minutes
- 2 tablespoons olive oil
- 2/3 cup chopped onion
- 1/2 cup chopped celery
- 3 medium potatoes, peeled and cubed
- 2 cups chicken stock
- 1/2 cup chopped carrots
- 2 tablespoons fresh parsley, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon dill weed
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1 pound boneless, skinless bluegill fillets, cut into 1-inch chunks (or use walleye, trout or pan-fish)
- 1 cup evaporated skim milk
- Add olive oil to 3-quart saucepan.
- Sauté onion and celery until tender. Add the potatoes, chicken stock, carrots, parsley, lemon juice, dill weed, garlic salt and pepper.
- Simmer until vegetables are tender, about 30 minutes.
- Add fish and simmer for 5 minutes, or until fish flakes with a fork.
- Add skim milk and heat through.
Recipe and photo courtesy of Cornell University Cooperative Extension.
|Total Fat 4g|
|Saturated Fat 1g|
|Trans Fat 0g|
|Total Carbs 14g|
|Dietary Fiber 2g|
|Added Sugars 0g|
|Vitamin D 1mcg|
*Percent Daily Values are included where available. They are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.