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Tuesday, July 10, 2012

Fish Chowder

fish chowderfish chowdah (Photo credit: blue.tofu)

Makes 8 servings
  • 1 ½ pounds white fish mild (halibut, tilapia,turbot, pollock or sole)
  • 1 cup potatoes diced
  • 1/2 cup onions chopped
  • 1/4 pound mushrooms fresh, sliced
  • 1/4 cup green bell peppers chopped
  • 1/3 cup margarine
  • 1 10 1/2-ounce can cream of mushroom soup condensed
  • 1 10 1/2-ounce can cream of celery soup condensed
  • 2 cups milk
  • 1/4 cup chicken or fish stock
  • 1 17-ounce can corn whole kernel (you can also use fresh corn)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon Old Bay Seasoning
  • Paprika

  1. Cut raw fish into 1 inch pieces set aside.
  2. In a large pot over medium-high heat, sauté potato, onion, mushrooms and pepper in margarine for 8 to 10 minutes. Add cut fish and cook for 10 minutes, stirring frequently.
  3. In a medium bowl stir together soups, milk and Old Bay Seasoning and fish stock until well blended. Add to sauteed fish mixture.
  4. Stir in corn. Stirring over medium heat, bring to just under boiling. Add salt, and pepper.
  5. To serve, sprinkle with paprika.
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