Directions:
- Melt the butter and cook the onions, garlic and green pepper in it until soft. Then add the water and the fish filets.
- Add the bay leaves and thyme, then put the peppercorns and whole cloves (if that's what you're using) into a tea ball and drop into the stock.
- Bring to a boil, then reduce heat and cover. Simmer for 30 minutes.
- Add the tomatoes, the beef consomme, ketchup and Worcestershire sauce. Stir until well incorporated, then add the potatoes, carrots and celery.
- Add the rum and Sherry Peppers sauce and bring back to a boil.
- Reduce heat and partially cover the pot. Simmer for 1 to 1 1/2 hours.
- When the chowder is done, remove the tea ball and bay leaves, garnish with the parsley and top each serving with ground black pepper.
- Serve with lemon wedges, extra rum and Sherry Peppers sauce on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 344.88 Kcal (1444 kJ) | ||
| Calories from fat | 80.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.98g | 14% | |
|---|---|---|---|
| Cholesterol | 46.73mg | 16% | |
| Sodium | 376.6mg | 16% | |
| Potassium | 1170.27mg | 25% | |
| Total Carbs | 39.63g | 13% | |
| Sugars | 10.9g | 44% | |
| Dietary Fiber | 7.74g | 31% | |
| Protein | 22.59g | 45% | |
| Vitamin C | 44mg | 73% | |
| Vitamin A | 1.7mg | 55% | |
| Iron | 1.5mg | 8% | |
| Calcium | 135.3mg | 14% | |
| Amount Per 100 g | |||
| Calories | 62.33 Kcal (261 kJ) | ||
| Calories from fat | 14.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.62g | 14% | |
|---|---|---|---|
| Cholesterol | 8.44mg | 16% | |
| Sodium | 68.06mg | 16% | |
| Potassium | 211.5mg | 25% | |
| Total Carbs | 7.16g | 13% | |
| Sugars | 1.97g | 44% | |
| Dietary Fiber | 1.4g | 31% | |
| Protein | 4.08g | 45% | |
| Vitamin C | 7.9mg | 73% | |
| Vitamin A | 0.3mg | 55% | |
| Iron | 0.3mg | 8% | |
| Calcium | 24.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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