Tarragon Fish Chowder

Tarragon Fish Chowder

Looking for a rich soup on a winter night? Enjoy this comforting fish chowder made in just 20 minutes.

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

2

2

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
  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.
Makes 2
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Good 2 Know
Tarragon adds a mild hint of licorice to this comforting chowder. If you don't have any on hand, use parsley instead.
Table For 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 Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.