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Seafood Chowder

chef.tim.lee's picture
Ingredients
  Frozen fish fillets 16 Ounce (1 Package)
  Bacon slices 2 , cut up
  Chopped onion 1⁄4 Cup (4 tbs)
  All purpose flour 3 Tablespoon
  Milk 2 1⁄2 Cup (40 tbs)
  Peeled deveined shrimp 4 Ounce, frozen (1/2 Of 8 Ounce Package)
  Canned whole kernel corn 8 Ounce, drained (1 Can)
  Sliced mushrooms 2 1⁄2 Ounce, drained (1 Jar)
  Sliced pimento 2 Ounce, drained (1 Jar)
  Dried parsley flakes 1 Tablespoon
  Instant chicken bouillon granules 2 Teaspoon
Directions

GETTING READY
1) Allow the fish to stand at the room temperature for about 20 min.

MAKING
2) Slice into 4 equal-sized portions crosswise.
3) In the 3-quart saucepan, cook the bacon until crisp.
4) Remove the bacon and reserve the drippings.
5) Cook the onion in the drippings until softened.
6) Stir in the 1/2 tsp salt, 1/8 tsp pepper and flour stir in the milk.
7) Cook until thick and bubbly.
8) Cut the fish into 1"cubes.
9) Add the bacon, shrimp, shrimp, corn, mushrooms, pimiento, bouillon and parsely.
10) Simmer for about 15-20 min or until the fish flakes .

SERVING
11) Serve on a nice dish.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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