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Nutrition Facts
Serving Size 353 g
(Approx. 6 Servings)
Amount Per Serving
Calories 270 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 1040 mg 43%
Total Carbohydrate 30 g 10%
Dietary Fiber 3 g 12%
Sugars 11 g
Protein 27 g
Vitamin A 70% Iron 6%
Vitamin C 15% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Canadian Fish Chowder
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 Lb talapia fillets
2 baking potato, peeled and diced (about 4 cups)
2 cup(s) white onion, chopped
2 carrots, diced
2 Tsp H-E-B Iodized Salt
1 Tsp H-E-B Black Pepper
4 bacon slices, uncooked, cut into 1/4-inch square pieces
14 3/4 Oz cream style corn
12 Oz nonfat evaporated milk
1/2 cup(s) water
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Instructions

1
Place potatoes, onions, carrots, salt and pepper in a large, heavy stock pot and cover with 2 cups water.
2
Bring to a boil.
3
Reduce heat to Medium; cook 10 minutes.
4
Rinse hake fillets under cold water and pat dry.
5
Cut into 3/4-inch bite-sized pieces.
6
Add hake, bacon, corn and milk and simmer over low heat 15 minutes longer.
7
Stir occasionally to prevent the bottom from browning or scorching.

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