Hearty, delicious fish chowder. Pescatarian... no diary, no egg.
Dice your onion, carrot, celery and poblano. Dice your potato and cut your corn off the cob.
Heat your dutch oven and add the olive oil and the diced onion, carrot, celery and poblano. Sauté for 4-5 minutes or until starting to soften. Add your diced potato and sauté for another 3-4 minutes.
Add the fish stock, coconut milk and your bruised lemongrass. Cover and let simmer for 30 minutes.
Add your corn and your fish and cover and simmer for another 10 minutes. Uncover and remove the lemongrass and flake your fish into bite size pieces.
Serve with optional hot sauce if you like it spicy. I like a little Sambal Oelek.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (980g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 499 | ||
Calories from Fat: 127 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 102.2mg | 31 % | |
Sodium 932.1mg | 32 % | |
Potassium 2369.7mg | 62 % | |
Total Carbohydrate 38.9g | 11 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 32.3g | ||
Protein 57.2g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 499
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