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Monkfish-Cheddar Chowder

Source of Recipe

Marla


List of Ingredients

DIABETIC MONKFISH-CHEDDAR CHOWDER

- 1 medium onion, chopped
- 2 teaspoons margarine
- 1 pound potatoes, peeled, cut into 1/2-inch cubes
- 2 carrots, thinly sliced
- 1 can (14 ounces) reduced-sodium fat-free chicken broth
- 1 pound monkfish, membrane removed, cut into 3/4-inch cubes
- 1/2 cup fat-free milk
- 1/2 cup (2 ounces) shredded reduced-sodium Cheddar cheese
- 1 teaspoon hot pepper sauce
- Salt, to taste
- 1 tablespoon chopped fresh chives





Recipe

Saute onion in margarine in large saucepan until softened; add
potatoes, carrots, and broth. Heat to boiling; reduce heat and
simmer, covered, until vegetables are tender, about 12 minutes.
Using a slotted spoon, remove 2 cups vegetables to a bowl; reserve.

Process remaining vegetable mixture in blender or food processor
until smooth; return to pan. Add fish; heat to boiling. Reduce
heat and simmer, covered, until fish is tender and flakes with
a fork, 5 to 10 minutes. Stir in milk, cheese, hot pepper sauce,
and reserved vegetables. Stir over medium heat until hot,
2 to 3 minutes. Season to taste with salt. Serve in bowls;
sprinkle with chives.

Yield: 4 servings


Nutritional Information Per Serving (1/4 of recipe):
Calories: 274, Fat: 5.9 g, Saturated Fat: 1.8 g,
Cholesterol: 35.4 mg, Sodium: 344 mg, Protein: 24.9 g,
Carbohydrate: 29.5 g