Seafood Chowder

Health Highlights

Ingredients

2 tbsp	Extra virgin olive oil
1/4 cup	White onion (diced)
1/2 cup grated	Carrots (diced)
1 cup	Potato (diced)
1/2 cup	Frozen edamame (soybeans)
2 tbsp	All-purpose white flour
1 cup	Partly skimmed milk, 2% M.F.
2 cup	Vegetable stock/broth, low sodium
1/4 tsp	Salt

In a large pot, heat olive oil and cook onions until translucent. Add carrots, potato and edamame beans. Cook until carrots have softened.
Add the flour and cook while stirring for 2-3 minutes.
Pour in milk and stock while stirring. Season with salt and bring to a simmer.
Continue cooking until potato is tender, approximately 15 minutes.
Stir in leftover glazed trout with skin removed and roast vegetables and gently cook to warm through.

Calories 154

Calories from fat 78

Calories from saturated fat 14.8

Total Fat 8.6 g

Saturated Fat 1.6 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.2 g

Monounsaturated Fat 10.6 g

Cholesterol 4.9 mg

Sodium 207 mg

Potassium 372 mg

Total Carbohydrate 15.3 g

Dietary Fiber 2.3 g

Sugars 5.6 g

Protein 5.0 g