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Low Fat Fish Chowder

User Rating 2 Star Rating (1 Review)


This is one of our favorite winter suppers. Serve this steaming low fat fish chowder with some crusty whole grain bread. I use sole fillets, but any similar white fish fillets will do, such as tilapia, true cod or orange roughy.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


  • 2 tsp canola oil
  • 1 large leek, cleaned, trimmed and sliced
  • 4 medium red potatoes, skin on, quartered
  • 1 cup sliced mushrooms
  • 1 cup fat-free, low sodium chicken broth
  • 1/2 cup nonfat milk
  • 2 tsp herbs for fish blend
  • 1 tsp freshly ground black pepper
  • 20 ounces sole or flounder fillets, cut into pieces
  • 1 cup broccoli florets
  • 1/4 cup fresh parsley, chopped


Heat oil in a Dutch oven and gently sauté leeks until softened. Add potatoes and mushrooms and sauté for 2-3 minutes. Add chicken broth, milk, herbs and pepper. Partially cover and simmer for 10-12 minutes, until potatoes start become tender. Add fish, broccoli and parsley. Cook on low heat for 5 minutes, until fish begins to flake.

Serves 4-6

Per Serving: Calories 285, Calories from Fat 40, Total Fat 4.4g (sat 0.6g), cholesterol 70mg, Sodium 168mg, Carbohydrate 29, Fiber 4.7g, Protein 32.2g

User Reviews

Reviews for this section have been closed.

 2 out of 5
Needs help, Member shippey

The recipe as it stands needs help. The flavor is bland, and the broccoli seems out of place. I will work on this to improve the flavor while keeping it low fat (perhaps puree the broccoli and re-add to the rest of the chowder...)

28 out of 32 people found this helpful.

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