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Tarragon Fish Chowder

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  • Prep 10 min
  • Total 20 min
  • Servings 2
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Looking for a rich soup on a winter night? Enjoy this comforting fish chowder made in just 20 minutes.
By Betty Crocker Kitchens
Updated Aug 27, 2010
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Ingredients

  • 1/2 pound cod or other lean fish fillets
  • 1 1/2 cups chicken broth
  • 1 small onion, chopped (1/4 cup)
  • 1/4 cup sliced celery
  • 1/4 cup shredded carrot
  • 3/4 teaspoon chopped fresh or 1/4 teaspoon dried tarragon leaves
  • 1/8 teaspoon pepper
  • 1 bay leaf
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 tablespoon all-purpose flour

Steps

  • 1
    Cut fish fillets into bite-size pieces. Mix fish, broth, onion, celery, carrot, tarragon, pepper and bay leaf in 1 1/2-quart saucepan. Heat to boiling; reduce heat.
  • 2
    Cover and simmer 2 to 3 minutes or until fish flakes easily with fork and vegetables are tender. Stir in milk; heat through.
  • 3
    Mix sour cream and flour; stir into milk mixture. Cook, stirring constantly, just until mixture starts to bubble (do not boil). Immediately remove from heat; remove bay leaf.

Tips from the Betty Crocker Kitchens

  • tip 1
    Tarragon adds a mild hint of licorice to this comforting chowder. If you don't have any on hand, use parsley instead.
  • tip 2
    For a cozy winter meal in front of the fireplace, serve this rich chowder with a crisp tossed salad and crusty French bread.

Nutrition

335 Calories, 16g Total Fat, 32g Protein, 17g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
335
Calories from Fat
145
Total Fat
16g
Saturated Fat
9g
Cholesterol
110mg
Sodium
960mg
Total Carbohydrate
17g
Dietary Fiber
1g
Protein
32g
% Daily Value*:
Iron
6%
6%
Exchanges:
2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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