Dilled Fish Chowder
|Cod fillets/Haddock / other fish fillets||12 Ounce (Fresh Or Frozen)|
|Potato||1 Large, peeled and cubed|
|Frozen cut green beans||1 Cup (16 tbs)|
|Carrot||1 Medium, shredded|
|Onion||1 Medium, chopped|
|Instant chicken bouillon granules||1 Tablespoon|
|Dried dillweed||1 Teaspoon|
|Skim milk||2 1⁄2 Cup (40 tbs)|
Thaw fish, if frozen. Pat dry. Cut fish into 1-inch pieces. In a large saucepan combine potato, frozen beans, carrot, onion, bouillon granules, dillweed, 1 1/2 cups water, and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Simmer, covered, for 5 to 10 minutes or till potato is tender.
Combine 1/2 cup of the milk and cornstarch. Add to vegetables. Add remaining milk and fish. Cook and stir gently till boiling; reduce heat. Cook and stir for 2 to 3 minutes more or till thickened and fish just flakes.