Really Easy Chowder

Bachelors take note: hearty tomato fish soup that’s quick and easy to make.

Step: 1

In a medium sized stock pot place undrained tomatoes, celery, oregano, basil, salt and pepper. Bring to a boil over medium heat.

Step: 2

Place frozen fish filets in pot. Reduce heat and cook for 10 to 15 minutes. Cook until mixture is heated through and fish is opaque and flaky. Thin with a little water if desired.

Per Serving: 73 calories; protein 11.2g; carbohydrates 4.5g; fat 0.5g; cholesterol 24.4mg; sodium 284mg.

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