tomato fish chowder
I love fish, but usually something about fish chowder just doesn't sound good. Then I saw this....it sounds good, because I love Tilapia! Maybe next week or so!
prep time
15 Min
cook time
15 Min
method
---
yield
4 serving(s)
Ingredients
- 2 cups hash brown potatoes, frozen, shredded
- 1/2 cup green bell pepper, chopped
- 1/2 cup yellow bell pepper, chopped
- 1 medium onion, chopped
- 1 cup carrots, shredded
- 1 pound tilapia fillets, fresh or frozen, thawed, chopped into pieces
- 1 - 14 oz. cans diced tomatoes with basil, garlic & oregano, undrained
- 1 - 8 oz. cans tomato sauce, no salt added
- 1 - 14 oz. cans chicken broth, low salt
How To Make tomato fish chowder
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Step 1Spray large nonstick saucepan or Dutch oven with cooking spray; heat over medium heat. Add potatoes, peppers & carrots. Cook 6 - 8 minutes or until tender, stirring occasionally.
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Step 2Add fish & all remaining ingredients. Increase heat to medium high & bring mixture to a boil. Cover & simmer 6 - 8 minutes or until fish flakes easily with fork (145 degrees F). Break fish up with fork.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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