Gregs Broccoli Chowder Soup With Fish Recipes

GREG'S BROCCOLI CHOWDER SOUP WITH FISH

Greg's Broccoli Chowder Soup With Fish image

My friend Greg would invite the gang over for a bowl of this quick and delicious soup which I am told came from another friend who found it in a Campbell Recipe Book.

Provided by karen in tbay

Categories Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons margarine
1 cup sliced celery
1 cup chopped onion
2 minced garlic cloves
1/4 cup white wine (optional)
1 (10 ounce) can condensed cream of broccoli soup
1 (10 ounce) can condensed cream of chicken soup or 1 (10 ounce) can celery soup
2 cups milk
1 lb fish, cut into 1-inch cubes (firm whitefish)
2 tablespoons diced pimentos or 2 tablespoons red peppers
1 dash cayenne

Steps:

Melt margarine, add celery, onion and garlic. Cook til soft.
Add rest of ingredients and heat to boil, reduce temp and cook til fish is done. Enjoy.

Nutrition Facts : Calories 241.2, Fat 17.2, SaturatedFat 5.4, Cholesterol 22.8, Sodium 646.3, Carbohydrate 16.4, Fiber 1.1, Sugar 2.8, Protein 6.5

FISH SOUP / CHOWDER

Fish Soup / Chowder image

Make and share this Fish Soup / Chowder recipe from Food.com.

Provided by Parsley

Categories Chowders

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

4 tablespoons butter
1 cup chopped onion
1 cup chopped red bell pepper
1 celery rib, chopped (include the leaves!)
1/4 cup flour
1/2 cup white wine
8 ounces sliced mushrooms
2 minced garlic cloves
4 cups fish stock (or vegetable stock)
3 medium russet potatoes, peeled and diced small
2 lbs cod fish fillets, cut into bite-size pieces (or use tilapia or any other mild white fish)
1 bay leaf
1 tablespoon dried tarragon (use twice as much fresh)
1/8 teaspoon paprika
1/4 teaspoon pepper
salt, if needed, to taste
3/4 cup half-and-half or 3/4 cup milk

Steps:

In a large soup pot over medium heat, melt butter. Add onion, red peppers, and celery; sautee for about 5-7 minutes or until soft (NOT browning).
Add flour to pot; stirring constantly until blended.
Add wine, mushrooms, and garlic; cook for about 5-7 minutes, or until mushrooms softening.
Add stock, potatoes, fish pieces, bay leaf, tarragon, paprika, pepper, and, if needed, salt. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are tender and fish is opaque.
Remove bay leaf.
Add half and half. Stir, heat through and serve.

Nutrition Facts : Calories 406.1, Fat 13.9, SaturatedFat 7.6, Cholesterol 98.3, Sodium 407.8, Carbohydrate 30.8, Fiber 3.9, Sugar 4, Protein 36.1

BROCCOLI CHOWDER

Broccoli Chowder image

Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings (1-1/2 quarts).

Number Of Ingredients 11

Ingredients

3 cups fresh broccoli florets
2 cups diced peeled potatoes
2 cups water
1/3 cup sliced green onions
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
3 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
2 cups whole milk
1/2 cup shredded cheddar cheese

Steps:

In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

FISH SOUP WITH PASTA AND BROCCOLI

Fish Soup with Pasta and Broccoli image

Categories Soup/Stew Fish Pasta Quick & Easy Broccoli Winter Gourmet

Yield Makes 4 to 6 first-course servings

Number Of Ingredients 8

Ingredients

4 cups chicken broth (32 fl oz)
2 cups water
1 lb skinless skate or flounder fillet, halved crosswise if large
1 garlic clove, finely chopped
1 cup small shell pasta (5 oz)
2 cups 1/2-inch broccoli florets
1 tablespoon fresh lemon juice, or to taste
3 tablespoons extra-virgin olive oil, or to taste

Steps:

Bring broth and water to a simmer with fish and garlic in a 4-quart heavy pot. Add pasta and simmer until al dente, about 5 minutes (fish will break apart). Add broccoli and simmer (still uncovered) until pasta and broccoli are tender, 2 to 3 minutes.
Add lemon juice and season soup with salt and pepper. Serve soup drizzled with oil.

BROCCOLI CHOWDER

Broccoli Chowder image

Soup du jour? Try this creamy broccoli soup on a chilly day to warm the hearts of your loved ones.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

1 box (4.7 oz) Betty Crocker™ au gratin potatoes
2 cups milk
1/2 cup canned vacuum-packed whole kernel corn or frozen corn
1/4 cup chopped celery
1 carton (32 oz) Progresso™ chicken broth
1 bag (12 oz) frozen broccoli cuts
1 1/2 cups shredded Swiss cheese (6 ounces)

Steps:

Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 4-quart Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.

Nutrition Facts : Calories 198.6, Carbohydrate 22.1 g, Cholesterol 25.7 mg, Fat 1/2, Fiber 2.0 g, Protein 10.8 g, SaturatedFat 5.0 g, ServingSize 1 Serving, Sodium 732.2 mg, Sugar 4.9 g, TransFat 0 g

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