* Exported from MasterCook *
Fish Chowder (3 points)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Diabetic Main Dish
Crockpot Fish
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fish fillets -- fresh or
- frozen
4 sl Bacon
3/4 c Onion -- chopped
16 oz Tomatoes
2 c Boiling water
1 c Potatoes -- raw diced
1/2 c Carrot -- diced
1/2 c Celery -- chopped with leaves
1/3 c Catsup
2 ts Worcestershire sauce
1 t Salt
1/8 t Thyme -- dried
1/8 t Marjoram
1 tb Parsley -- minced, fresh
Thaw fish fillets if frozen. Remove bones and skin from fish; cut fish
into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large saucepan
over moderate heat, fry bacon until crisp, turning freguently. Add onion,
and cook and stir over moderate heat until tender and translucent. Cut
tomatoes into bit-sized piece. Add tomatoes, tomato liquid from can, and
all remaining ingredients except the fish and the parsley to the onions.
Bring to a boil; reduce heat to low, cover, and simmer for about 45
minutes. Add fish; cover and simmer for another 10 to 12 minutes, until
fish flakes and is tender. Garnish each serving with a sprinkle of
parsley.
Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES CHO: 14g; PRO: 22g; FAT: 8g; CAL: 213;
Low-sodium diets: Omit salt. Omit bacon. Use unsalted cannned
tomatoes and low-sodium catsup
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.D. and Katarine Middleton.
Brought to you and yours via Nancy O'Brion and her Meal-Master
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