Fish Chowder

Fish Chowder

Corn muffins, carrot and celery sticks, and a fruit dessert or cookies from the “Dessert” section will complete this meal. For variation, you can add a can of mixed vegetables with liquid when milk is added.

Number of Servings: 8
Serving Size: 1 cup


large onion, sliced - 2
low-calorie margarine - 3 tbsp
large potatoes, cut into cubes - 2
salt - 1/2 tsp
pepper - 1/8 tsp
white fish, catfish, cod or perch, cut into 1-inch chunks - 1 lb
evaporated milk,undiluted - 14 oz

  1. Saute the onions in margarine.

  2. Add potatoes, salt, pepper, and enough water to nearly cover. Stir. Cook until the potatoes are tender crisp.

  3. Add fish and cook until vegetables are tender and fish flakes.

  4. Add milk. Heat and serve. Chowder tastes even better if allowed to cool and then is reheated slowly.

Exchanges Per Serving

1 Starch
1 Vegetable
2 Lean Meat

Nutrition Information

Amount per serving
Calories 185
Calories from Fat 45
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 26 mg
Sodium 307 mg
Total Carbohydrate 19 g
Dietary Fiber 2 g
Protein 16 g

B-man :wink: