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.
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
This and other Skinny Ms. Slow Cooker recipes can be found in: