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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. olive oil
- 1 onion (chopped)
- 1 clove garlic (chopped)
- 2 celery stalks (chopped, divided)
- 4 yukon gold potatoes (divided)
- 1/4 cup white wine
- 1 qt. low sodium chicken (fish or vegetable stock, divided)
- 1 carrot
- 1 lb. white fish (lean, firm, such as cod, rockfish or haddock, cut into 1-inch pieces)
- 1 tsp. white wine vinegar (optional)
- celery leaves (Chopped, or parsley, for garnish, optional)
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NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat130 |
% DAILY VALUE |
Total Fat14g22% |
Saturated Fat2g10% |
Trans Fat |
Cholesterol70mg23% |
Sodium120mg5% |
Potassium1440mg41% |
Protein29g |
Calories from Fat130 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber8g32% |
Sugars3g |
Vitamin A60% |
Vitamin C45% |
Calcium10% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews
Elisa V. 5 years ago
Enjoyed this recipe. I added 1 cup cooked corn and blended with other vegetables for the base. Didn’t have white wine open so I used sake instead. Also added a bay leaf along with the fish. A creamy and delicious chowder with the delicate taste of the fish coming thru.