Fish Chowder

Fish Chowder


  • PAM® Original No-Stick Cooking Spray
  • 2 cups of diced potatoes
  • 2 bell peppers and 2 onions
  • 1 cup of diced carrots
  • 3 kg tilapia fillets
  • 1 can of Tomato paste
  • Basil, Garlic and Oregano
  • 1 can (14 oz each) chicken broth


·     STEP ONE

Spray large non-stick saucepan or Dutch oven with cooking spray; heat over medium heat. Add potatoes, pepper blend and carrots. Cook 6 to 8 minutes or until tender, stirring occasionally.

·     STEP TWO

Add fish and all remaining ingredients. Increase heat to medium-high and bring mixture to a boil. Cover and simmer 6 to 8 minutes or until fish flakes easily with fork (145°F). Break fish up with fork.

Tip:  If fish is fresh or thawed, add to chowder AFTER mixture comes to a boil in step 2. If frozen fillets are large, thaw briefly in microwave before adding.

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