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Quick Fish Chowder

chef.gonzalo's picture
Ingredients
  Bacon slices 3
  Hash brown potatoes 16 Ounce, frozen, fried (4 Cups)
  Water 1 Cup (16 tbs)
  Onion 1 Medium, chopped to make 1/2 cup
  Condensed cream of shrimp soup 10 3⁄4 Ounce (1 Can)
  Fish fillets 1 Pound, frozen, thawed and diced
  Milk 3 Cup (48 tbs)
  Parsley 1⁄4 Cup (4 tbs), snipped
  Salt 1 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Paprika To Taste (For Garnish)
Directions

MAKING
1. In a saucepan, cook bacon till crisp, drain and crumble; reserve the drippings in pan and set aside for later use.
2. In the same saucepan, add frozen hash brown potatoes, water, and chopped onion to bacon drippings and bring the mixture to boil.
3. Reduce heat; cover and simmer for about 10 minutes or till vegetables are tender.
4. Stir in the cream of shrimp soup, the diced fish; cook for about 15 minutes longer or till fish is done.
5. Stir in milk, snipped parsley, salt, and thyme; heat through but do not boil.

SERVING
6. To serve, sprinkle each serving with some of the crumbled bacon and a little paprika.
7. Top with a dollop of butter or margarine, if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Fish
Interest: 
Healthy
Cook Time: 
30 Minutes
Servings: 
4

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