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Creamy Fish Chowder

Microwaverina's picture
  Bacon slices 4 , chopped
  Thinly sliced carrots 1 Cup (16 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned condensed cream of potato soup 10 3⁄4 Ounce (1 Can)
  Milk 1 1⁄2 Cup (24 tbs)
  Firm white fish 1⁄2 Pound, cut into chunks
  Chopped fresh parsley 2 Tablespoon

1. Microwave bacon on high for 3 minutes or until crisp, stirring once during cooking. Remove bacon to paper towels, reserving drippings in casserole.
2. Add carrots and onion to drippings. Cover with lid; microwave on high 4 minutes or until vegetables are tender, stirring once during cooking.
3. Stir in soup, milk, fish and parsley until well mixed. Cover; microwave on high 9 minutes or until fish flakes easily with fork, stirring once during cooking. Garnish with reserved bacon.

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