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New England Seafood Chowder

21st.Century.Chef's picture
Ingredients
  Whole wheat bread slice 4
  Corn oil margarine 2 Tablespoon
  Onions 4 Cup (64 tbs), sliced
  All purpose flour 2 Tablespoon
  Clam juice 2 Cup (32 tbs)
  Water 2 Cup (32 tbs)
  Potatoes 5 Cup (80 tbs), sliced
  Fresh thyme/1 teaspoon dried thyme 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Boneless fish fillets 2 Pound, cut into bite-sized pieces
  1% milk 2 Cup (32 tbs)
  Fresh parsley 1⁄2 Cup (8 tbs), chopped
Directions

Preheat oven to 250 degrees.
Cut bread into cubes.
On a baking sheet spread cubes in a single layer.
Bake for 30 minutes or until dry.
Croutons should measure about 1 1/2 cups.
In a soup pot over low heat melt margarine.
Add onions.
Saute for 10 minutes.
Stir in flour.
Cook for 2 minutes, stirring constantly.
Add clam juice and water.
Bring to a boil over medium-high heat, stirring constantly.
Add potatoes, thyme, salt and pepper; reduce heat.
Simmer for 10 minutes.
Add fish and milk.
Simmer for 5 minutes or just until fish is opaque; do not overcook.
Into soup bowls ladle soup.
Sprinkle with parsley and croutons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Seafood
Preparation Time: 
5 Minutes

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