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Quick Fish Chowder

Microwaverina's picture
Ingredients
  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)
  Salt 1 Teaspoon
  Dried thyme 1⁄2 Teaspoon, crushed
  All purpose flour 2 Tablespoon
  Paprika 1 Teaspoon
  Butter/Margarine 2 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Fish
Interest: 
Quick, Healthy

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