** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat the vegetable oil in a large, heavy saucepan over low heat.
2. Add the onions and saute for 10 minutes, or until golden but not brown.
3. Add the baking potatoes (cut into 1/4-inch cubes), the dried thyme and the turkey stock.
4. Cover and simmer for 10 minutes, or until the potatoes are tender.
5. Add the cod or haddock fillet, cover and simmer gently for 10 minutes.
6. Add the milk, salt and black pepper to taste.
7. Cover and simmer 5 minutes, or until the mixture is thoroughly hot.
8. Gently flake the fish with a fork into bite-sized pieces, then ladle the chowder into soup bowls.
9. Sprinkle with paprika and serve immediately. Makes 6 servings.
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Dietary Notes:
This recipe is a good source of Vitamin A with 18% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Fish, Potato, Iodine, Onion allergies.
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