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Halibut Chowder Recipe

Try this great way to mix up dinner standbys. Mashed potato flakes thicken this easy chowder, and you can very the chili powder and cayenne to fit your taste.—Donna Goutermont, Juneau, Alaska

This recipe is:

Diabetic Friendly

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Halibut Chowder Recipe

Prep: 20 min. Cook: 5-1/2 hours

Yield: 6 Servings

20 330 350

Ingredients

2 cups water
2 cups 2% milk
2 medium potatoes, cubed
1 large onion, chopped
1 cup mashed potato flakes
1 can (8 ounces) tomato sauce
2 garlic cloves, minced
1 teaspoon celery salt
1 teaspoon dried parsley flakes
1/2 teaspoon ground mustard
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pound halibut fillets, cut into chunks
1 tablespoon butter

Directions

In a 3-qt. slow cooker, combine the first 12 ingredients. Cover and cook on low for 5 hours or until potatoes are tender.
Add halibut and butter. Cover and cook 30-45 minutes longer or until fish flakes easily with a fork. Yield: 6 servings.

Nutritional Facts 1-1/4 cups equals 254 calories, 6 g fat (3 g saturated fat), 37 mg cholesterol, 534 mg sodium, 27 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 2 starch.

Originally published as Halibut Chowder in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p23

No More Tears

To reduce tears while cutting onions, freeze onions for 20 minutes before chopping. Also, use a very sharp knife when chopping onions and chop quickly. You can save both time and tears by chopping many onions at once. Freeze the extras in an airtight container for up to 3 months. (Before sauteing, thaw the onions and pat them dry. Frozen chopped onions can be added directly to soups or casseroles.)