Non-Dairy Fish Chowder recipe

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Ingredients

¼ pound margarine
2 medium yellow onions, finely chopped
3 quarts water
1 ¾ pounds fresh or frozen haddock fillets, thawed and cut into 1/2 inch pieces
5 medium white potatoes, 1/2 inch dice
2 teaspoons salt
1 ½ cups non-dairy creamer

Nutrition Info

380.5 calories
carbohydrate: 45.9 g
cholesterol: 45.1 mg
fat: 14.6 g
fiber: 3.4 g
protein: 19.3 g
saturatedFat: 6.5 g
servingSize: -
sodium: 641.4 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large stock pot, melt margarine over medium high heat. Cook and stir chopped onion until translucent, but not darkened. Carefully add 3 quarts of water, increase heat to high, and bring to a low boil. Once boiling, stir in diced haddock and potatoes. Reduce heat to medium, and cook at a low boil for 30 minutes, stirring frequently to prevent sticking. Remove pot from heat, and allow to cool until mildly warm.

  2. Stir non-dairy creamer into cooled soup, slowly and thoroughly to avoid lumps from forming. Season to taste with salt. Cover and refrigerate 8 hours, or overnight, to develop flavors.

  3. To serve, reheat on the stove or in the microwave. Adjust seasoning as needed with salt. Serve with soda crackers and sweet pickles.

Recipe Yield

10 servings

Recipe Note

This is a hardy fish chowder that is low in fat and still rich tasting. While it is easy to prepare, it is not a spur-of-the-moment dish since it must sit overnight to bring out the full flavor. Fat-free margarine and creamer may be used without sacrificing flavor.

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