Nova Scotia Fish Chowder

1. In a large pot, melt butter. Add onion and sauté until soft.

2. Add next 5 ingredients; cover. Cook until potatoes are tender-crisp. Do not overcook. Remove bay leaf.

3. Add fish; cook for about 5 minutes until fish flakes when tested with a fork.

4. Stir in cream; heat slowly, stirring often, until steaming hot.

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Nutrient	Quantity
Total fats	99.6647 g
Protein	211.4363 g
Carbohydrates	102.5779 g
Energy	2137.0568 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.9457 g
Water	1645.8019 g
Aspartic acid	3.7713 g
Calcium, Ca	1778.1427 mg
Lutein + zeaxanthin	34.7052 g
Fiber, total dietary	20.2527 g
Carotene, beta	77.4912 g
Niacin	20.5057 mg
Vitamin A, RAE	610.4782 g
Arginine	3.7343 g
Riboflavin	2.2617 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0004 g
Fatty acids, total saturated 20:1	0.0804 g
Glutamic acid	6.7811 g
Sodium, Na	780.0722 mg
Fatty acids, total saturated 16:1 undifferentiated	1.524 g
Total lipid (fat)	99.6647 g
Manganese, Mn	2.4517 mg
Fructose	2.8447 g
Proline	1.4399 g
Fatty acids, total saturated 16:0	16.6783 g
Fatty acids, total saturated 8:0	0.3711 g
Sucrose	2.0941 g
Choline, total	655.5872 mg
Sugars, total	12.7978 g
Serine	1.5636 g
Fatty acids, total saturated 10:0	0.7579 g
Fatty acids, total saturated 18:0	6.8034 g
Fatty acids, total saturated 20:4 undifferentiated	0.4715 g
Vitamin B-6	2.3872 mg
Selenium, Se	154.9344 g
Ash	21.6667 g
Vitamin D	27.6 IU
Fatty acids, total saturated 18:1 undifferentiated	31.3536 g
Pantothenic acid	2.2294 mg
Phenylalanine	1.5431 g
Copper, Cu	4.6461 mg
Betaine	0.7856 mg
Thiamin	2.9733 mg
Retinol	600.8006 g
Methionine	0.8699 g
Iron, Fe	18.5353 mg
Carbohydrate, by difference	102.5779 g
Phosphorus, P	2825.4579 mg
Folate, total	333.8492 g
Tocopherol, gamma	0.0189 mg
Fatty acids, total saturated 4:0	1.2996 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.2085 g
Lycopene	0.0575 g
Alanine	1.4316 g
Cholesterol	586.5344 mg
Valine	1.7122 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0004 g
Fatty acids, total saturated 18:2 undifferentiated	25.9444 g
Glycine	1.7315 g
Carotene, alpha	0.0345 g
Glucose (dextrose)	4.0827 g
Fatty acids, total saturated 14:0	4.1196 g
Zinc, Zn	16.1101 mg
Isoleucine	1.2979 g
Fatty acids, total saturated 12:0	0.4485 g
Fatty acids, total polyunsaturated	28.005 g
Leucine	2.2293 g
Tocotrienol, alpha	0.0664 mg
Vitamin A, IU	2213.4413 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1088 g
Folate, DFE	333.8492 g
Tryptophan	0.5908 g
Vitamin C, total ascorbic acid	71.66 mg
Phytosterols	24.2645 mg
Galactose	0.0004 g
Fatty acids, total polyunsaturated 18:1 c	0.0019 g
Fatty acids, total saturated 6:0	0.3624 g
Starch	45.87 g
Tyrosine	1.189 g
Vitamin B-12	9.3067 g
Vitamin K (phylloquinone)	11.2573 g
Fatty acids, total saturated	32.5685 g
Histidine	0.8275 g
Fatty acids, total monounsaturated	33.4908 g
Threonine	1.2397 g
Folate, food	333.8492 g
Vitamin D (D2 + D3)	0.72 g
Cryptoxanthin, beta	0.0719 g
Vitamin D3 (cholecalciferol)	0.72 g
Vitamin E (alpha-tocopherol)	5.6543 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2992 g
Magnesium, Mg	399.9053 mg
Lysine	1.2757 g
Potassium, K	4210.959 mg
Cystine	0.5348 g
Fluoride, F	5.4583 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Butter	0.5 cup	684	31.428	57.6
Whipping cream	1 cup	350.4	3.552	37.092
Onion	1 cup	64	14.944	0.16
Potato	2 cups	231	52.47	0.27
Bay leaf	1	0	0	0
Water	2 cups	0	0	0
Pepper	0 teaspoon	0.7216	0.1839	0.0094
haddock fillet	2	806.9352	0	4.5333