Recipe by CLIFH2
"This is a hardy fish chowder that is low in fat and still rich tasting. While it is easy to prepare, it is not a spur-of-the-moment dish since it must sit overnight to bring out the full flavor. Fat-free margarine and creamer may be used without sacrificing flavor."
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yellow onions, finely chopped
1 3/4 pounds
fresh or frozen haddock fillets, thawed and cut into 1/2 inch pieces
white potatoes, 1/2 inch dice
1 1/2 cups
I am a chowder fanatic! This recipe was the worst chowder that I have ever tasted!!! You cannot substatute non dairy creamer for the real deal and get the same taste I DEFINATLY WOULD NOT MAKE THIS AGAIN.
Yup, It's not a taste thing it's the allergy limitation factor!
My suggestion would be that if I replace the milk with a malt free soy milk in savoury dishes and don't tell anyone.... nobody notices and everybodies happy! just have to be "gentle" with soymilk as it curdles more easilly than dairy
Easy to make, and low in fat and sodium, which are important for my diet. Not a creamy chowder; more of a soup. A bit bland; I recommend adding the seasonings of your choice (I added parsley, paprika, black pepper, and Mrs. Dash table blend) to perk it up a bit.
Grew up on this.... eat it for every meal when I go to maine. Definately not a thick and creamy 'chowder' its more of a class all its own. Must serve with buttered Saltine Crackers and Bread and Butter pickles. Season with extra pepper in your bowl... Can never get enough and don't even have to feel bad about it diet wise :)
* Percent Daily Values are based on a 2,000 calorie diet.
Non-Dairy Fish Chowder
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 132
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