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Under the Sea Chowder


7 Servings14 Servings28 Servings
Margarine, soft, trans fat free1 Tbsp2 Tbsp4 Tbsp
Celery, chopped1 cup2 cup4 cup
Red bell pepper, chopped0.5 cup1 cup2 cup
Chicken or vegetable broth, canned1 cup2 cup4 cup
Potatoes, Russet, diced1 cup2 cup4 cup
Paprika0.125 tsp0.25 tsp0.5 tsp
Black pepper0.25 tsp0.5 tsp1 tsp
Bay leaf0.5 leaf1 leaf2 leaf
1% (low-fat) milk2.5 cups5 cups10 cups
Corn, frozen1 cup2 cup4 cup
Fish fillets, fresh or frozen1 lb2 lb4 lb


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

Food For Thought

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

CACFP Crediting

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

  • Fruit/Vegetable
  • Meat/Meat Alternate