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Boston Seafood Chowder

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Ingredients
  Frozen fish fillets 1 Pound (cod or perch)
  Onion 1 Medium, chopped
  Cooking oil 2 Tablespoon
  Canned condensed cream of potato soup 21 1⁄2 Ounce, undiluted (2 cans, 10 3/4 oz. each)
  Milk 1 Cup (16 tbs)
  Canned mixed vegetables 32 Ounce, undrained (Veg-all, 2 cans, 16 oz. each)
  Thyme 1⁄2 Teaspoon
  Paprika 1 Pinch
Directions

GETTING READY
1. Remove the frozen fish from freezer and let thaw at room temperatur for 15 minutes.
2. Remove and bones or skin and dice the fish fillets. Keep aside.

MAKING
3. In a cooking casserole or Dutch oven, heat the oil over medium heat.
4. Add the onion and sauté it until it is soft and transparent.
5. Empty in the soup cans and stir in milk.
6. Allow the soup to come to a boil, stirring to blend.
7. Tip in the mixed vegetables and thyme.
8. Add the fish cubes to the boiling liquid and gently stir once.
9. Let the soup simmer for a few minutes, just until the fish is cooked and flakes easily.

SERVING
10. Ladle the hot soup, vegetables, and fish into soup bowls.
11. Garnish with a sprinkle of paprika and serve with crusty bread.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
6

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