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Title: Crockpot Fish Chowder
Categories: Diabetic Entree Crockpot Fish Vegetable
Yield: 6 Servings
| 1 | lb | Fish fillets; fresh or frozen |
| 4 | sl | Bacon; |
| 3/4 | c | Onion; chopped |
| 16 | oz | Can tomatoes; |
| 2 | c | Boiling water |
| 1 | c | Potatoes; raw diced |
| 1/2 | c | Carrot; diced |
| 1/2 | c | Celery; chopped with leaves |
| 1/3 | c | Catsup; |
| 2 | ts | Worcestershire sause; |
| 1 | ts | Salt |
| 1/8 | ts | Thyme; dried |
| 1/8 | ts | Marjoram; |
| 1 | tb | Parsley; minced, fresh |
Thaw fish fillets if frozen. Remove bones and skin from fish; cut fish into 1-inch pieces. Cut bacon into 1/2-inch pieces. In a large saucepan over moderate heat, fry bacon until crisp, turning freguently. Add onion, and cook and stir over moderate heat until tender and translucent. Cut tomatoes into bit-sized piece. Add tomatoes, tomato liquid from can, and all remaining ingredients except the fish and the parsley to the onions. Bring to a boil; reduce heat to low, cover, and simmer for about 45 minutes. Add fish; cover and simmer for another 10 to 12 minutes, until fish flakes and is tender. Garnish each serving with a sprinkle of parsley.
Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGES CHO: 14g; PRO: 22g; FAT: 8g; CAL: 213; Low-sodium diets: Omit salt. Omit bacon. Use unsalted cannned tomatoes and low-sodium catsup
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.D. and Katarine Middleton. Brought to you and yours via Nancy O'Brion and her Meal-Master
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