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So-Quick Seafood Chowder

Source of Recipe


Southern Living



List of Ingredients



• 12 ounces fresh or frozen orange roughy fillets, thawed
  
• ½ (24-ounce) package frozen hash browns with onions and peppers
  
• 1 cup water
  
• 1 (12-ounce) can evaporated milk
  
• 1 (10¾-ounce) can cream of potato soup, undiluted
  
• ¼ cup bacon bits
  
• 2 tsp chopped fresh dill or ¾ tsp dried dillweed
  
• ¼ tsp salt
  
• ¼ tsp pepper
  
• 1 (2-ounce) jar diced pimiento, drained
  
• Garnish: fresh dill sprig
  






Instructions



1. Cut fish fillets into 1-inch pieces.
   
   
2. Bring hash browns and 1 cup water to a boil in a saucepan. Cover, reduce heat, and simmer 5 minutes or until potatoes are tender.
   
   
3. Stir in evaporated milk and next 5 ingredients; return to a boil. Add fish and pimiento; cover, reduce heat, and simmer 3 to 5 minutes or until fish flakes easily. Garnish, if desired, and serve chowder immediately.
   
   Makes 2 quarts.
   
   
   Prep: 15 minutes
   Cook: 15 minutes
   
   






Final Comments


For testing purposes, we used Ore-Ida Potatoes o'Brien and Hormel Real Bacon Bits.