Full of leeks, baby potatoes, green peas and baby carrots, this lighter take on chowder is perfect for spring. You can also mix up the seafood depending on your preferences and tastes; coarsely chopped shrimp works well in lieu of cod, for example.
This recipe has all the makings of a complete meal. It’s well-balanced with fiber, protein and fat, plus a serving of vegetables to give you a dose of vitamins, minerals and antioxidants.
Active time: 13 minutes Total time: 26 minutes
Spring Fish Chowder Ingredients Directions Heat oil in a Dutch oven over medium-high heat. Add leeks and carrots; sauté until leeks start to brown, 4–5 minutes. Add stock, salt, pepper and potatoes; bring to a boil. Cover, reduce heat to medium and cook until potatoes are almost tender, about 10 minutes. Add peas and cod; cover and cook until fish is done, 4–5 minutes. In a small bowl, whisk together milk and flour. Gradually whisk milk mixture into soup; cook, uncovered, until thickened, about 2 minutes, stirring frequently. Sprinkle with chives. Serves: 4 | Serving Size: 2 1/4 cups Nutrition (per serving): Calories: 344; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Cholesterol: 54mg; Sodium: 484mg; Carbohydrate: 31g; Dietary Fiber: 5g; Sugar: 8g; Protein: 31g Nutrition Bonus: Potassium: 844mg; Iron: 11%; Vitamin A: 44%; Vitamin C: 21%; Calcium: 78%
Originally published April 2021
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