Halibut and Clam Chowder

Halibut and Clam Chowder Author: Canadian Living Credits: Halibut and Clam Chowder

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2006

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 1 clove garlic minced
  • 2 celery diced
  • 1 cup diced peeled potato
  • 1 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1 can stewed tomatoes
  • 1 1/3 cup sodium-reduced chicken stock
  • 1/4 cup tomato paste
  • 12 oz hallibut or tilapia fillets
  • 1 can whole baby clam
  • 1 pepper diced
  • 1 cup frozen corn kernels

Method

In large saucepan, heat oil over medium heat; fry onion, garlic, celery, potato, thyme and salt, stirring occasionally, until softened and slightly golden, about 10 minutes.

Add tomatoes, chicken stock and tomato paste; bring to boil. Reduce heat, cover and simmer until potato is tender, about 12 minutes.

Meanwhile, cut fish into 1-inch (2.5 cm) pieces; add to pan. Add clams, green pepper and corn; simmer, covered, over medium-low heat until fish flakes easily when tested, about 5 minutes.

Nutritional facts Per serving: about

  • Sodium 617 mg
  • Protein 26 g
  • Calories 271.0
  • Total fat 6 g
  • Cholesterol 37 mg
  • Saturated fat 1 g
  • Total carbohydrate 30 g

%RDI

  • Iron 52.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 87.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Halibut and Clam Chowder

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