New England Seafood Chowder
|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|
|Boneless fish fillets||2 Pound, cut into bite-sized pieces|
|1% milk||2 Cup (32 tbs)|
|Fresh parsley||1⁄2 Cup (8 tbs), chopped|
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.
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.