Cheesy Fish Chowder
|Whole potatoes||3 Medium, peeled and cut up|
|Chopped onions||2⁄3 Cup (10.67 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Butter||100 Gram, made into liquid (1 Packet)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Low fat milk||3 Cup (48 tbs)|
|Low fat cheese||4 Ounce, cut up|
|Cod fillets/Flounder fillets||1 Pound, cut into small pieces|
|Chopped fresh parsley||1 1⁄2 Tablespoon|
In large saucepan, combine potatoes, onions, water, Butter Buds, pepper, and paprika.
Bring to a boil.
Reduce heat and simmer 15 minutes, or until potatoes are tender; do not drain.
In separate saucepan, heat milk with cheese over low heat about 10 minutes, stirring constantly until cheese has melted.
Do not boil.
Add fish to potato mixture and cook until tender, about 3 minutes.
Stir hot cheese mixture into soup and heat just until hot.
Sprinkle with parsley before serving.