Prep time: 10 minutes, cook time: 20 minutes, Serves: 10
2 cups water, divided
14 oz. chicken broth, low sodium
2 lbs. potatoes, peeled & cubed
1 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
1 bay leaf
2 12 oz. cans evaporated milk, fat free
4 tbsp. butter
1 lb. flounder filets, cut in 1/2-inch pieces
½ tsp thyme
¼ tsp salt
¼ tsp pepper
- Add 1 ½ cups water, broth, potatoes, onion, celery, carrot, and the bay leaf to the
cooking pot. Stir to mix.
- Add the lid and set to pressure cooker on high. Set the timer for 8 minutes. When
the timer goes off, use quick release to remove the lid.
- Set cooker to sauté on med-low. Stir in milk, butter, fish, thyme, salt and pepper
and bring to a boil.
- In a small bowl, whisk together remaining water and cornstarch until smooth. Add
to the soup and cook, stirring, until thickened. Discard the bay leaf and serve.
Nutrition Facts Per Serving
Calories 213, Total Fat 6g, Total Carbs 25g, Net Carbs 23g, Protein 14g, Sugar 9g,
Sodium 649mg, Potassium 753mg, Phosphorus 337mg