Vegetarian Fish Chowder Recipes

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VEGETARIAN FISH CHOWDER

This could be the base for a crab or shrimp chowder, but it tastes very good and has an excellent mouth feel without any fish in it. Prep time will be less if you use a food processor.

Provided by GuyBig

Categories     Vegetable

Time 4h

Yield 20 serving(s)

Number Of Ingredients 12



Vegetarian Fish Chowder image

Steps:

  • Put margarine in Dutch oven atop stove and heat up.
  • Add onions and fry until translucent.
  • Add garlic and paprika.
  • Add celery, fennel, and leeks.
  • When vegetables are starting to wilt, add 2 quarts stock.
  • Add can of tomatoes.
  • When boiling, taste and add in the Old Bay.
  • Slowly add 2 cups of grits to simmering stew.
  • Stir for about 5 minutes so grits do not clump.
  • Add olives and liquid from can after grits are cooked through.

Nutrition Facts : Calories 128.8, Fat 5.1, SaturatedFat 0.9, Sodium 200.5, Carbohydrate 19.6, Fiber 3, Sugar 2.4, Protein 2.4

2 cups chopped celery
2 cups chopped fennel
2 cups chopped leeks
2 cups chopped onions
2 quarts vegetable stock (or fish stock)
28 ounces chopped tomatoes
4 tablespoons Old Bay Seasoning
2 tablespoons chopped garlic
2 tablespoons paprika
1/4 cup margarine or 1/4 cup butter
2 cups grits
15 ounces black olives

VEGETABLE FISH CHOWDER

Another wonderful recipe from Canadian Living. This reheats really well and tastes even better the next day.

Provided by Irmgard

Categories     Chowders

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13



Vegetable Fish Chowder image

Steps:

  • In a large saucepan, melt the butter over medium heat.
  • Fry the onion, carrot, potatoes, garlic, salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
  • Sprinkle with the flour and cook, stirring, for 1 minute.
  • Add the chicken stock and bring to a boil.
  • Reduce the heat, cover, and simmer until the potatoes are tender, about 10 minutes.
  • Add the milk, corn and fish.
  • Heat until steaming and the fish flakes easily when tested, about 5 minutes.
  • Add the parsley.

1 tablespoon butter
1 onion, chopped
1 carrot, chopped
2 potatoes, peeled and cubed
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons all-purpose flour
4 cups chicken stock
1 cup milk
1 cup frozen corn kernels
400 g haddock fillets, cubed (You may use whatever type of white fish you like)
2 tablespoons fresh parsley, minced

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