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Great Lakes Walleye Chowder

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.206
Energy (kCal)328.79
Carbohydrates (g)34.4888
Total fats (g)9.8991
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter into a heavy stock pot, saute onions until light brown, add bell peppers and garlic. Cook until translucent. | 2. Add liquids, spices and fish. Cook 15 minutes on medium. Stir gently so to not break up fish chunks. Taste test the fish for flaky and done. | 3. Garnish with diced green onions and a squeeze of lemon juice. | 4. Options: Eliminate spaghetti sauce and add 1/3 cup of flour and 1 cup skim milk. Add flour and milk to pot to make a Rouix. before onions, etc. added. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fillet walleye 7 - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    garlic clove 2 - - - -
    red bell pepper 1 - - - -
    celery 3 stalks 30.72 5.7024 1.3248 0.3264
    butter 1/2 42.75 1.9642 1.3358 3.6
    potato 7 baked chopped - - - -
    chicken broth 2 cups 156.24 3.78 22.2768 5.2416
    spaghetti sauce 2 cups - - - -
    salt 1 tablespoon - - - -
    black pepper 1 tablespoon 17.319000000000003 4.4126 0.7169 0.2249
    cayenne pepper 1 teaspoon 5.724 1.0193 0.2162 0.3109
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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