Fish Chowder with Corn & Fennel
You can use any kind of fish to make this fish and corn chowder, but try to avoid full-flavored varieties like mackerel or bluefish unless it's straight off the boat or it'll overwhelm the soup. "When you're staring down a new type of fish, chowder is a foolproof preparation," chef Mike Lata says, so try this recipe with different kinds of fish.
EatingWell Magazine, June 2019
Gallery
Credit: Dera Burreson
Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead
Refrigerate for up to 2 days.
Nutrition Facts
Serving Size:
1 1/2 cups Per Serving:
420 calories; protein 37.3g; carbohydrates 26.9g; dietary fiber 3.4g; sugars 5.8g; fat 18.6g; saturated fat 10.4g; cholesterol 160.6mg; vitamin a iu 1342.5IU; vitamin c 13.1mg; folate 58.1mcg; calcium 94.4mg; iron 3.2mg; magnesium 97.6mg; potassium 1519mg; sodium 564.4mg.
Exchanges:
4 lean protein, 2 fat, 1 starch, 1 vegetable