This fish chowder is a feast in itself because it’s so interestingly rich in flavor. You can store this chowder in the refrigerator for about five days tightly covered.
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2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 cups celery, chopped
1 pound potatoes, scrubbed with skin on and cut into small chunks
4 carrots, peeled and sliced
1 pound cod
1 tablespoon beef bouillon, 33% reduced sodium
1 tablespoon beef bouillon, very low sodium
1 tablespoon crushed thyme
½ teaspoon black pepper
2 teaspoons garlic powder
1 cup fat-free sour cream
1 cup skim milk
5 tablespoons all-purpose flour
1 cup chopped fresh parsley
2 tablespoons lemon juice
Calories 422 (18% calories from fat)
Protein 32 g
Carbohydrates 57 g
Fiber 7.3 g
Fat 8.9 g
Saturated fat 1.7 g
Cholesterol 56 mg
Potassium 1897 mg
Sodium 917 mg
Omega 3 fatty acids 0.3 g
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