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Tomato Fish Chowder

Kimmi Knippel (Sweet_Memories)


I love fish, but usually something about fish chowder just doesn't sound good. Then I saw sounds good, because I love Tilapia! Maybe next week or so!


★★★★★ 3 votes

15 Min
15 Min


  • 2 c
    hash brown potatoes, frozen, shredded
  • 1/2 c
    green bell pepper, chopped
  • 1/2 c
    yellow bell pepper, chopped
  • 1 medium
    onion, chopped
  • 1 c
    carrots, shredded
  • 1 lb
    tilapia fillets, fresh or frozen, thawed, chopped into pieces
  • 1 - 14 oz. can(s)
    diced tomatoes with basil, garlic & oregano, undrained
  • 1 - 8 oz. can(s)
    tomato sauce, no salt added
  • 1 - 14 oz. can(s)
    chicken broth, low salt

How to Make Tomato Fish Chowder


  1. Spray 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.
  2. Add 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.

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