New England Fish Chowder
|Potatoes||2 Cup (32 tbs), cubed|
|Onions||1 1⁄2 Cup (24 tbs), cubed|
|Salt||1 1⁄2 Teaspoon|
|Coarsely ground black pepper||1⁄8 Teaspoon|
|Water||2 Cup (32 tbs), boiling|
|Haddock fillets||1 Pound, cut in 3/4-inch cubes (Fresh / Frozen)|
|Skim milk/Evaporated skim milk - 12-ounce can||1 Cup (16 tbs), mixed with non fat dry milk|
|Nonfat dry milk||1 Cup (16 tbs)|
|Fresh parsley||1 Tablespoon, chopped (For Garnish)|
|Paprika||1 Teaspoon (For Garnish)|
1) Cook the potatoes and onions in water to which seasonings are added, until just cooked through for about 10 minutes.
2) Now add fish and cook further for more 10 minutes.
3) Slowly fold in milk.
4) Reduce to a simmer and cook for 15 minutes longer, but do not boil.
5) Ladle into a soup tureen or portioned in bowls, 6) Garnish with chopped parsley and scatter paprika on top before serving.
7) Serve hot.