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Hearty Fish Chowder

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Fish simmered with potato, tomato and different herbs.
Ingredients
  Butter/Margarine 2 Tablespoon
  Sliced onion 1⁄2 Cup (8 tbs)
  Salt 1 1⁄2 Teaspoon
  Crushed basil 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Peeled and cubed potatoes 2 Cup (32 tbs)
  Canned whole tomatoes 28 Ounce, coarsely chopped (1 Can)
  Condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Broth 1 1⁄2 Cup (24 tbs)
  Frozen haddock fillets/Frozen cod fillets 1 Pound, thawed and diced
  Whole kernel corn 10 Ounce (1 Package)
Directions

GETTING READY
1. Remove the frozen fish from freezer and let it thaw at room temperature for 15 minutes.
2. Remove any bones, skin, if any, and dice the fish fillets into 1-inch pieces. Keep aside.

MAKING
3. In a soup pot or Dutch oven, melt the butter or margarine over medium heat.
4. Add onion and sauté it until it is soft and light golden.
5. Add the potatoes, basil, seasonings, and chopped tomatoes to the pot and stir well.
6. Pour in the soup and broth and stir well.
7. Allow the soup to come to a boil.
8. Cover the casserole and reduce heat. Let the vegetables simmer for about 20 minutes until tender.
9. Add the fish cubes and corn to the boiling liquid and gently stir.
10. Let the soup simmer for a few more minutes, just until the fish is cooked and flakes easily.

SERVING
11. Ladle the hot soup, vegetables, corn and fish into soup bowls.
12. Serve with crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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