Quick Fish Chowder
|Frozen fish fillets||16 Ounce (1 Package)|
|Frozen hash brown potatoes with onion and pepper||8 Ounce (2 Cups)|
|Water||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Condensed cream of shrimp soup||10 1⁄2 Ounce (1 Can)|
|Milk||2 3⁄4 Cup (44 tbs)|
|Snipped parsley||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄2 Teaspoon, crushed|
|All purpose flour||2 Tablespoon|
Thaw frozen fish fillets.
Cut fish into bite-size pieces; set aside.
In a 2-quart casserole combine frozen hashed brown potatoes, water, and chopped onion.
Micro-cook, covered, till vegetables are tender, 6 to 7 minutes.
Do not drain.
Blend condensed cream of shrimp soup into vegetable mixture; stir in fish pieces, 2 cups of the milk, snipped parsley, salt, and crushed thyme.
Micro-cook, covered, till fish flakes easily with a fork, 6 to 8 minutes.
Stir remaining 3/4 cup milk into flour; stir into fish mixture.
Micro-cook, uncovered, till slightly thickened and bubbly, 6 to 8 minutes, stirring every 2 minutes.
Let stand 2 to 3 minutes before serving.
To serve, sprinkle each serving with a dash of paprika and dot with a little butter or margarine.