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In A Honey Curried Seafood Chowder

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  Skinless cod fillets/Monk-fish / tilefish fillets 12 Ounce
  Milk 1 Cup (16 tbs)
  Condensed new england clam chowder 10 Ounce (1 Can)
  Apple 1 Medium, cored and chopped
  Curry powder 1 Teaspoon
  Lemon juice 1 Teaspoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Chopped peanuts 1 Cup (16 tbs)

Measure thickness of fish.
Cut fish into 1-inch pieces.
Cover and refrigerate the fish till needed.
In a medium saucepan stir milk into clam chowder.
Stir in apple, curry powder, and lemon juice.
Bring almost to boiling.
Carefully add fish to soup mixture.
Return almost to boiling, and then reduce heat.
Cover and simmer gently till the fish is done (allow about 2 minutes per 1/2ch thickness offish).
Stir in sour cream and heat through.
Ladle the soup into individual soup bowls and sprinkle with peanuts.

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