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Nutrition Facts
Serving Size 611 g
(Approx. 4 Servings)
Amount Per Serving
Calories 550 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 170 mg 57%
Sodium 1470 mg 61%
Total Carbohydrate 57 g 19%
Dietary Fiber 5 g 20%
Sugars 13 g
Protein 30 g
Vitamin A 130% Iron 20%
Vitamin C 70% Calcium 30%
*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.
Creamy Fish Chowder
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb mahi mahi frozen fillets
2 baking potato
2 white onion
2 carrots
1 Tbsp thyme
2 Tsp salt
1 Tsp pepper
15 Oz Hill Country Fare Cream Corn
1 cup(s) H-E-B Heavy Whipping Cream
1 cup(s) H-E-B 2% Milk
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Instructions

1
Thaw fish in refrigerator overnight or under cold running water, in the bag.
2
Peel and dice potatoes into 1/2-inch cubes.
3
Cut onions into 1/2-inch chunks.
4
Peel and finely chop carrots then remove thyme leaves from stems and chop finely.
5
Combine potatoes, onions, carrots, thyme, salt and pepper in a 4-quart stock pot with 2 cups water.
6
Bring to a boil over High heat. Cover, reduce heat to Medium and cook 15 minutes, stirring occasionally.
7
Rinse fish fillets under cold water and pat dry.
8
Cut into 3/4-inch bite-sized pieces.
9
Add fish, corn, cream and milk to stock pot and stir.
10
Bring to a boil. Cover and reduce heat to Medium-Low.
11
Simmer 10 minutes, stirring occasionally to prevent bottom from scorching.

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