For our third meal, we suggest making a delicious corn and fish chowder using fresh halibut. You could always substitute swordfish, sea bass, snapper, or any other mild-flavored fish for the halibut. With the chowder, we’re serving cheese toast.
1 medium fennel bulb, trimmed and coarsely chopped
1 medium yellow onion, chopped
2 large cloves garlic, minced
1 tablespoon olive oil
1/4 teaspoon crushed dried mixed Italian herbs
2 small red potatoes, scrubbed and cut into 1-inch (2.5 cm) dice
1 28 ounces of canned Italian plum tomatoes, along juice, are chopped
In a large soup pot, sauté fennel, onion, and garlic in olive oil over low heat for 5 minutes, stirring frequently. Stir in herbs, potatoes, tomatoes, and chicken broth. Add pepper to taste. Bring to a boil, reduce heat, partially cover, and simmer for 25 to 30 minutes.
Stir in fish pieces and corn. Continue to simmer for another 5 to 10 minutes, until fish flakes easily with a fork and corn kernels are just tender. Ladle into hot soup bowls and serve.
Per serving: 332 calories (18% calories from fat), 32 g protein, 7 g total fat (0.9 g saturated fat), 40 g carbohydrates, 7 g dietary fiber, 36 mg cholesterol, 449 mg sodium, 1634 mg potassium
Diabetic exchanges: 3 lean protein, 2 1/2 carbohydrate (1 1/2 bread/starch, 3 vegetable)
Corn and Fish Chowder
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.