Leftover fish chowder

Name: Leftover fish chowder
Cuisine: American
Ingredients: 1 cup cooked trout or other fish; 1/2 yellow onion, chopped; 1 stalk celery, chopped; 2 tsp minced garlic; 1 large potato, peeled and cubed; 1 small sweet potato, peeled and cubed; 1 carrot, peeled and sliced; 1/3 cup bell pepper, chopped; 1/3 cup frozen corn or canned corn; 2 bay leaves; 1 tsp old bay seasoning; 2 cups water; 1 tbsp chicken or vegetable bouillon; 1 cup milk or cream; 1.5 tbsp corn starch

1 step

A great way to use up leftover fish. This is a bit looser than a true chowder, but will continue to thicken as it sits. I would have used more corn but that was all I had.

Updated at: Thu, 17 Aug 2023 03:59:51 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per serving

Calories1081.9 kcal (54%)

Total Fat28.1 g (40%)

Carbs126.5 g (49%)

Sugars29.2 g (32%)

Protein81 g (162%)

Sodium1828.3 mg (91%)

Fiber15.7 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cuptrout

cooked, or other fish

0.5yellow onion

chopped

1stalk celery

chopped

2 tspminced garlic

1potato

large, peeled and cubed

1sweet potato

small, peeled and cubed

1 tspold bay seasoning

2 cupswater

1 Tbspchicken bouillon

or vegetable

1 cupmilk

or cream

1 ½ Tbspcorn starch

Instructions

Step 1

In the instant pot, sauté onion and celery in 1tbsp oil until translucent. Add garlic and bell pepper and sauté another minute. Add in all other ingredients except milk, corn starch and fish. Pressure cook 5 minutes then natural release 10 minute and then manual release. Mix corn starch into the milk until dissolved then add into pot. Break fish up and add to pot. Turn back onto sauté mode and bring to a simmer until broth thickens, a few minutes. Remove bay leaves and serve.