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Fish Chowder
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PREP TIME: 15 minutes / TOTAL TIME: 45 minutes / SERVINGS: 6 | |
1 lb | russet potatoes, peeled and diced |
1 | leek, chopped |
1 Tbsp | canola oil |
3 | carrots, peeled and diced |
½ lb | sweet potatoes, peeled and diced |
½ tsp | kosher salt |
½ tsp | black pepper |
4 c | reduced-sodium vegetable broth, divided |
¼ c 1% | milk |
1 lb | skinless cod, cut into 1" pieces |
Fresh dill |
1. ADD the russet potatoes to a medium pot and cover with 2" cold water. Bring to a boil and cook until tender, about 5 minutes. Drain and set aside.
2. SAUTE the light green and white parts of the chopped leek in small Dutch oven with the canola oil over medium heat until translucent, 1 to 2 minutes. Add the carrots and sweet potatoes and season with the kosher salt and black pepper. Sauté, stirring occasionally, until vegetables begin to soften, about 5 minutes. Add 3¾ cups broth and bring to a simmer. Cook vegetables until tender, about 8 minutes.
3. ADD half of the reserved russets to Dutch oven. Puree other half with the remaining ¼ cup broth and add to Dutch oven. Reduce heat to low. Add the milk and stir. Add the cod and cook through, about 5 minutes. Serve topped with fresh dill.
NUTRITION (per serving) 206 cal, 18 g pro, 26 g carb, 4 g fiber, 6 g sugars, 3 g fat, 0.5 g sat fat, 384 mg sodium
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