Fast Fish Chowder
|All purpose potatoes||2 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|
|Milk||1 Cup (16 tbs)|
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.