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    You are in: Home / Recipes / Creamy Fish Chowder With Red Bell Peppers Recipe
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    Creamy Fish Chowder With Red Bell Peppers

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Golden Sunflower's Note:

    You can use almost any fresh or frozen fin fish for this tasty chowder. The pronounced flavors of the vegetables are tempered by the addition of cream at the end of the cooking. If using frozen fish, it is not necessary to thaw completely before adding to soup. Thaw only long enough to be able to cut into cubes and add 5 minutes to cooking time. Great served with hot garlic bread and a chilled Chardonnay.

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    Units: US | Metric


    1. 1
      Cut fish into 1 inch cubes. Set aside.
    2. 2
      Heat butter in large heavy soup pan. Add tomatoes, onions and pepper. cover and simmer 5 minutes over medium to low heat.
    3. 3
      Add fish, wine or water, salt and thyme. Simmer 10 minutes.
    4. 4
      Stir in the paprika and whipping cream. (I add a few drops of hot sauce, too).
    5. 5
      Heat to boiling. Taste and add fresh lemon juice.
    6. 6

    Ratings & Reviews:

    • on April 03, 2010


      Manhattan-style chowders are reputedly illegal in Maine; not being a New Englander by birth, I privately relish them, but DH is a dyed-in-wool New Englander. This is a great compromise -- the smoothness of cream, but peppers and tomatoes to give it punch! I thought it might not have enough liquid, since it only calls for a cup each of wine and whipping cream, but between the fish and the veggies there was plenty. Will makes this again -- and again and again and again....

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    • on May 15, 2008


      Nice simple soup, though I think I didn't like the tomatoes that much with it. Will skip next time.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Fish Chowder With Red Bell Peppers

    Serving Size: 1 (429 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 482.8
    Calories from Fat 291
    Total Fat 32.3 g
    Saturated Fat 19.5 g
    Cholesterol 158.8 mg
    Sodium 767.2 mg
    Total Carbohydrate 14.5 g
    Dietary Fiber 2.7 g
    Sugars 6.7 g
    Protein 24.4 g

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