Tomato Fish Chowder
15Prep Time Minutes
25Total Time Minutes
7Number of Ingredients
PAM® Original No-Stick Cooking Spray
2 cups frozen hash brown potatoes, Southern style
1 cup frozen bell pepper and onion strips (from 16-oz pkg)
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
|% Daily Value|
|Total Fat||1 g||2%|
|Dietary Fiber||5 g||20%|
|Vitamin C||16 mg||27%|
|Vitamin A||5426 iu||109%|
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.