Vegetarian Fish Chowder Best Recipes

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VEGETABLE FISH CHOWDER

2012-11-29



Vegetable Fish Chowder image

Another wonderful recipe from Canadian Living. This reheats really well and tastes even better the next day.

Provided by Irmgard

Categories     Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients:

  • 1 tablespoon butter
  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 potatoes, peeled and cubed
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 cup milk
  • 1 cup frozen corn kernels
  • 400 g haddock fillets, cubed (You may use whatever type of white fish you like)
  • 2 tablespoons fresh parsley, minced

Steps:

  • In a large saucepan, melt the butter over medium heat.
  • Fry the onion, carrot, potatoes, garlic, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
  • Sprinkle with the flour and cook, stirring, for 1 minute.
  • Add the chicken stock and bring to a boil.
  • Reduce the heat, cover, and simmer until the potatoes are tender, about 10 minutes.
  • Add the milk, corn and fish.
  • Heat until steaming and the fish flakes easily when tested, about 5 minutes.
  • Add the parsley.

VEGETARIAN FISH CHOWDER

2018-02-22



Vegetarian Fish Chowder image

This could be the base for a crab or shrimp chowder, but it tastes very good and has an excellent mouth feel without any fish in it. Prep time will be less if you use a food processor.

Provided by GuyBig

Categories     Vegetable

Time 4h

Yield 20 serving(s)

Number Of Ingredients 12

Ingredients:

  • 2 cups chopped celery
  • 2 cups chopped fennel
  • 2 cups chopped leeks
  • 2 cups chopped onions
  • 2 quarts vegetable stock (or fish stock)
  • 28 ounces chopped tomatoes
  • 4 tablespoons Old Bay Seasoning
  • 2 tablespoons chopped garlic
  • 2 tablespoons paprika
  • 1/4 cup margarine or 1/4 cup butter
  • 2 cups grits
  • 15 ounces black olives

Steps:

  • Put margarine in Dutch oven atop stove and heat up.
  • Add onions and fry until translucent.
  • Add garlic and paprika.
  • Add celery, fennel, and leeks.
  • When vegetables are starting to wilt, add 2 quarts stock.
  • Add can of tomatoes.
  • When boiling, taste and add in the Old Bay.
  • Slowly add 2 cups of grits to simmering stew.
  • Stir for about 5 minutes so grits do not clump.
  • Add olives and liquid from can after grits are cooked through.

Nutrition Facts : Calories 128.8, Fat 5.1, SaturatedFat 0.9, Sodium 200.5, Carbohydrate 19.6, Fiber 3, Sugar 2.4, Protein 2.4

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