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Crockpot Under the Sea Chowder

 

   Serving Size:
1/7 of chowder is 1/4 cup vegetable and 1.5 oz meat/meat alternate for a 3-5 year old for lunch/supper.

 

   Yield:
7

 

 

Ingredients:

1 Tbsp. trans fat free margarine
1 cup chopped celery
1/2 cup chopped red bell pepper
1 cup chicken or vegetable broth
1 cup diced russet potato(es)
pinch paprika
1/4 tsp. black pepper
1/2 bay leaf
2 1/2 cups 1% (low-fat) milk
1 cup frozen corn
1 lb. fresh or frozen fish fillets

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

 

 

Rating:  
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Credit:  
CACFP Menu Planning Guide, Team Nutrition

 

Recipe Categories:  
Recipe Categ:  
Make Ahead    Vegetable    Meat/ Meat Alternate