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Fisherman's Chowder

Ingredients
  Yellow perch fillets/Bass / substitute fillet 1 1⁄2 Pound, skin removed, cut into 1 inch pieces (Each Fillets Of 6 Ounces)
  All purpose flour 1⁄4 Cup (4 tbs)
  Margarine/Butter 2 Tablespoon
  Canned condensed cream of mushroom soup 21 1⁄2 Ounce (2 Cans, 10 3/4 Ounce Each)
  Milk 2 Cup (32 tbs)
  Peeled diced red potato 2 Cup (32 tbs) (3 Medium Ones, Cut Into 1/2 Inch Cubes)
  Chopped carrots 1 Cup (16 tbs)
  Canned lump crabmeat 6 Ounce, rinsed, drained and cartilage removed (1 Can)
  Chopped celery 1⁄2 Cup (8 tbs)
  Dried parsley flakes 1 Tablespoon
  Dried dillweed 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

In shallow mixing bowl, combine perch pieces and flour.
Toss gently to coat.
In 6-quart Dutch oven or stockpot, melt margarine over medium-high heat.
Add fish.
Cook for 3 to 5 minutes, or until lightly browned, stirring constantly.
Add remaining ingredients.
Bring to a boil over medium-high heat.
Reduce heat to low.
Simmer, uncovered, for 30 to 40 minutes, or until fish is firm and opaque and just begins to flake, stirring occasionally.

Recipe Summary

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

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