Directions:
- Using a large pan saute the onions and shallots in butter.
- Add the potatoes and carrotes to onion mixture.
- Now add just enough water to cover the vegetable mixture and boil 10- 15 minutes.
- *DONOT OVERCOOK THE FISH.
- Add the fish to the vegetable mixture and cook for 5 minutes.
- Remove the fish and shred.
- Return the shredded fish to the onion and potatoe mixture.
- Add the half and half cream and frozen peas to the vegetable and fish mixture.
- Season with salt, pepper and thyme.
- Heat gently on low for 20 minutes not allowing chowder to boil.
- Remove the chowder from heat, stir in the sherry and add the chopped parsley for garnish.
- Serve with warm crusty bread and enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 370.99 Kcal (1553 kJ) | ||
| Calories from fat | 139.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.51g | 24% | |
|---|---|---|---|
| Cholesterol | 119.25mg | 40% | |
| Sodium | 823.09mg | 34% | |
| Potassium | 782.36mg | 17% | |
| Total Carbs | 20.03g | 7% | |
| Sugars | 7.12g | 28% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 26.99g | 54% | |
| Vitamin C | 10.7mg | 18% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.5mg | 3% | |
| Calcium | 148.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 101.6 Kcal (425 kJ) | ||
| Calories from fat | 38.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.25g | 24% | |
|---|---|---|---|
| Cholesterol | 32.66mg | 40% | |
| Sodium | 225.41mg | 34% | |
| Potassium | 214.26mg | 17% | |
| Total Carbs | 5.48g | 7% | |
| Sugars | 1.95g | 28% | |
| Dietary Fiber | 0.7g | 10% | |
| Protein | 7.39g | 54% | |
| Vitamin C | 2.9mg | 18% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.1mg | 3% | |
| Calcium | 40.6mg | 15% | |
* 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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