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    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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