Manhattan Cod Chowder
This healthy fish chowder recipe with a tomato base is a lighter alternative to creamy soups. If you prefer a stronger-flavored fish in your chowder recipe, try salmon or swordfish instead of the cod. Serve the chowder with oyster crackers, hot sauce and a baby kale Caesar salad.
Source: EatingWell Magazine, November/December 2015
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Our favorite cod is U.S. Pacific cod from Alaskan waters; other West Coast cod and some Atlantic cod (sometimes called scrod) can also be sustainable choices. For the most up-to-date information about choosing sustainable seafood, visit seafoodwatch.org.
Nutrition Facts
Serving Size: about 2 cups
Per Serving:
225 calories; protein 19.1g; carbohydrates 23.1g; dietary fiber 4.3g; sugars 5.2g; fat 6.5g; saturated fat 1g; cholesterol 44.6mg; vitamin a iu 593.9IU; vitamin c 23.1mg; folate 46mcg; calcium 86.2mg; iron 3mg; magnesium 58.2mg; potassium 998.7mg; sodium 554.2mg; thiamin 0.6mg.
Exchanges:
1 starch, 1 1/2 vegetable, 2 lean meat, 1 fat