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Cod and Potato Mushroom Chowder

Cod and Potato Mushroom Chowder

A bowl of Cod and Potato Mushroom Chowder is filling enough for dinner as well as being a perfect appetizer for guests.

1 large Yukon Gold potato, cut small
4 ounces sliced white mushrooms
1/2 cup diced red bell pepper
2 cloves garlic, minced
1/2–1 teaspoon Hungarian paprika
1/2 teaspoon black pepper
2 cups fat-free, low-sodium vegetable broth
2 cod fillets, cut into bite-size pieces
Salt to taste

Add first 7 ingredients to the slow cooker.  Cover, cook on LOW for 5–6 hours.  Add thawed cod during the last 25–30 minutes of cooking time.  Season with salt to taste.

Nutritional Data
Serving Size: 1/2 cup
Calories: 86; Total Fat: 0g; Sat Fat: 0g; Trans Fat: 0g; Cholesterol: 15g; Sodium: 49g; Carbohydrates: 13g; Dietary Fiber: 2g; Sugars: 2g; Protein: 8g



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