So-Quick Seafood Chowder
Source of Recipe
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List of Ingredients
12 oz. frozen -- loose-pack, diced
hash brown potatoes with onions
and peppers (3 cups)
1 cup water
12 oz. fresh or frozen and thawed fish fillets --
such as salmon,
orange
roughy -- or cod
1 can evaporated milk or evaporated skim milk --
(12 oz.) (1-1/2
cups)
1 can condensed cream of shrimp or cream of -- (10
3/4 oz.)
potato soup
1/4 cup crisp-cooked or canned bacon pieces
2 tsp. snipped fresh dill or 3/4 tsp. dried
dillweed
1/4 tsp. pepper
1 jar diced pimiento -- (2 oz.) drained
Fresh dill sprigs (optional)
Recipe
To Prepare:
In a large saucepan bring potatoes and water to boiling; reduce heat.
Cover
and simmer for about 5 minutes or until tender. Meanwhile,
rinse and drain fish; pat dry with paper towels. Cut into 1-inch
pieces.
Set aside. Stir evaporated milk, condensed soup, bacon pieces,
dillweed, and pepper into potato mixture. Return to boiling. Add fish
and pimiento; reduce heat. Cover and simmer for 3 to 5 minutes more
or until fish flakes easily when tested with a fork.
To serve, ladle into warm serving bowls. If desired, garnish each
serving
with additional fresh dill.
Yield: 6 Servings
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