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Fast Fish Chowder

Ingredients
  All purpose potatoes 2 Medium
  Carrots 2 Medium
  Celery stalks 2
  Onion 1 Medium
  Canned chicken broth 13 3⁄4 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Scrod fillets/Other firm-fleshed white fish, such as cod, halibut or haddock 1⁄2 Pound
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 1 Cup (16 tbs)
Directions

1 Peel the potatoes and cut them into 1/2 inch dice. Cut the carrots and celery into 1/2-inch dice. Coarsely chop the onion.
2 In a large saucepan, bring the broth and water to a boil over medium-high heat.
3 Add the potatoes and onion, reduce the heat to medium-low, cover and simmer until the potatoes are tender, about 15 minutes, stirring occasionally.
4 Meanwhile, cut the fish into 3/4-inch cubes, removing any bones.
5 Increase the heat to medium-high and bring the liquid to a boil. Add the scrod, carrots, celery, salt and pepper.
6 Reduce the heat to medium-low, cover the pan and simmer until the fish flakes easily, 5 to 10 minutes.
7 Stir in the milk and cook until heated through, 1 to 2 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Quick

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