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American Fish Chowder

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American Fish Chowder another favorite of people around the globe. The cluster combination of white fish, onion, potatoes, carrots, celery sticks, bacon, tomatoes, fish bouillon, ketchup, Worcestershire sauce and dried thyme, with salt and pepper as taste maker gives the American fish chowder a refreshing taste.
Ingredients
  Mixed white fish 2 Pound
  Onion 1 Large, finely chopped
  Potatoes 4 Medium, finely diced
  Carrots 4 , finely diced
  Celery stick 4 , finely chopped
  Diced bacon 1⁄4 Pound
  Chopped parsley 1 Tablespoon
  Canned tomatoes 14 Ounce
  Fish bouillon 1 Quart, hot (Stock)
  Tomato ketchup 3 Tablespoon
  Worcestershire sauce 3 Tablespoon
  Dried thyme 1⁄4 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Rinse the fish under plenty of cold running water, skin and bone it.
Cut into even, bite size pieces.
Put the potatoes, carrots and celery in to a large casserole dish with the bacon and cook onhigh for 10-12 minutes or until soft.
Stir in the parsley, tomatoes and their juice, bouillon (stock), tomato ketchup, worcestershire sauce, thyme and salt and pepper.
Add the fish pieces and stir well.
Cover and cook onhigh for 10 minutes, then low for 10 minutes.
If a thicker soup is preferred, stir in 3 teaspoons of cornstarch (cornflour) mixed to a paste with a little water.
Heat onhigh for 2-3 minutes to thicken.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday, Healthy

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