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Coconut-Fish Chowder

Coconut-Fish Chowder

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By Pillsbury Kitchens

Updated Oct 14, 2010

Coconut-Fish Chowder

Coconut-Fish Chowder

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Prep Time 25 min
Total 25 min
Ingredients 13
Servings 4

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Ingredients

1 cup uncooked instant rice
8 medium green onions, thinly sliced (1/2 cup)
1 medium red bell pepper, coarsely chopped (1 cup)
1 garlic clove, minced, or 1/8 teaspoon garlic powder
1 can (14 oz.) chicken broth
1 can (14 oz.) reduced-fat (lite) coconut milk (not cream of coconut)
1 tablespoon lime juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1/8 teaspoon turmeric
1 lb. orange roughy fillets, cut into 1-inch pieces
1/4 cup chopped fresh cilantro
Sliced green onions, if desired

Instructions

Step
1

In 3-quart saucepan, combine all ingredients except fish, cilantro and sliced green onions. Bring to a boil.
Step
2

Add fish. Reduce heat; simmer 5 to 8 minutes or until fish flakes easily with fork, stirring occasionally. Stir in cilantro. Sprinkle individual servings with sliced green onions.

Nutrition

260 Calories

7g Total Fat

22g Protein

26g Total Carbohydrate

5g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 260

Calories from Fat: 60

Total Fat: 7g; 11%

Saturated Fat: 5g; 25%

Cholesterol: 25mg; 8%

Sodium: 710mg; 30%

Total Carbohydrate: 26g; 9%

Dietary Fiber: 1g; 4%

Sugars: 5g

Protein: 22g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 45%; 45%

Calcium: 8%; 8%

Iron: 30%; 30%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

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