Tomato Fish Chowder
Minutes Prep time: 15
Minutes Total time: 25
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 25
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cups frozen hash brown potatoes, Southern style
1 cup Birds Eye® Pepper Stir-Fry
1 cup matchstick-cut carrots (from 10-oz pkg)
1/2 pound frozen tilapia fillets
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added
1 can (14 oz each) reduced-sodium chicken broth
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 56 mg | 6% |
Carbohydrate | 26 g | 9% |
Cholesterol | 23 mg | 8% |
Total Fat | 1 g | 2% |
Iron | 1 mg | 7% |
Calories | 175 kcal | 9% |
Sodium | 553 mg | 23% |
Protein | 15 g | 28% |
Saturated Fat | 2% | |
Sugars | 8 g | 1% |
Vitamin C | 16 mg | 27% |
Spray large nonstick saucepan or Dutch oven with cooking spray; heat over medium heat. Add potatoes, pepper blend and carrots. Cook 6 to 8 minutes or until tender, stirring occasionally.
Add FROZEN fish and all remaining ingredients. Increase heat to medium-high and bring mixture to a boil. Cover and simmer 6 to 8 minutes or until fish flakes easily with fork (145°F). Break fish up with fork.
If fish is fresh or thawed, add to chowder AFTER mixture comes to a boil in step 2. If frozen fillets are large, thaw briefly in microwave before adding.
Tomato Fish Chowder