New England Fish Chowder
|Fish fillets||1 Pound, frozen|
|Potatoes||4 Cup (64 tbs), cubed|
|Water||2 Cup (32 tbs)|
|Onion||1 Cup (16 tbs), chopped|
|Carrot||1⁄2 Cup (8 tbs), diced|
|Milk||2 Cup (32 tbs)|
|Evaporated milk||1 Ounce, can|
|All purpose flour||2 Tablespoon|
Thaw frozen fish.
Dice fish and set aside.
In 4-quart Dutch oven combine potatoes, water, onion, carrot, salt, and pepper.
Cover and bring to boiling.
Reduce heat; simmer 10 minutes.
Stir in diced fish; cook, covered, 10 minutes more.
Stir 1 1/2 cups of the milk and the evaporated milk into fish mixture.
Blend remaining milk into flour; stir into fish mixture.
Cook and stir till thickened and bubbly.
Season to taste.
Serve in bowls; top with pats of margarine.