Under the Sea Chowder

Ingredients

	7 Servings	14 Servings	28 Servings
Margarine, soft, trans fat free	1 Tbsp	2 Tbsp	4 Tbsp
Celery, chopped	1 cup	2 cup	4 cup
Red bell pepper, chopped	0.5 cup	1 cup	2 cup
Chicken or vegetable broth, canned	1 cup	2 cup	4 cup
Potatoes, Russet, diced	1 cup	2 cup	4 cup
Paprika	0.125 tsp	0.25 tsp	0.5 tsp
Black pepper	0.25 tsp	0.5 tsp	1 tsp
Bay leaf	0.5 leaf	1 leaf	2 leaf
1% (low-fat) milk	2.5 cups	5 cups	10 cups
Corn, frozen	1 cup	2 cup	4 cup
Fish fillets, fresh or frozen	1 lb	2 lb	4 lb

1. In a large skillet, heat margarine over medium-high heat. Add celery and bell pepper and cook until soft, about 3 minutes.
2. While vegetables are cooking, put potatoes in the slow cooker.
3. Add vegetables to potatoes, but do not mix. Add broth, bay leaf, paprika and black pepper.
4. Stir top layer of vegetables, but leave potatoes submerged below. Cover and cook on low for 5 to 6 hours.
5. Add milk and fish. Stir. Cover and cook on high for about 1 hour.

Nutrition Facts
Serving size 1 cup (261g)
Amount Per Serving
Calories 154	From Fat 32
% Daily Value*
Total Fat 4g	6%
Sat. Fat 1g	5%
Cholesterol 29mg	10%
Sodium 344mg	14%
Total Carb 14g	5%
Dietary Fiber 1g	4%
Sugars 6g
Protein 17g
Vitamin A 15%	Vitamin C 45%
Calcium 10%	Iron 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This soup is a great way to use up leftover vegetables, fish or even chicken.

For 3-5 year olds; Lunch/Supper. Must serve all of the following:

West Virginia Department of Education
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