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Fish Chowder

Fondue.Chef's picture
Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Sliced carrot 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper white 1⁄8 Teaspoon
  Milk/2 cups milk and 1 cup half and half milk, half cream 3 Cup (48 tbs)
  Flour 2 Tablespoon
  Herbs blend 1⁄2 Teaspoon
  Diced cooked peeled potato 1 Cup (16 tbs)
  Flaked cooked fish 1 Cup (16 tbs) (Tuna Salmon Or Other Fish)
  Chopped parsley 1 Tablespoon
Directions

Melt butter or margarine in blazer pan of chafing dish over direct high flame.
Add onion and carrot and saute until onion is tender.
Add water, salt, and pepper.
Cover; cook until vegetables are tender, 10 to 15 minutes.
Combine 1/2 cup milk, flour, and fines herbes; stir in remaining milk.
Add to vegetables; cook, stirring constantly, until slightly thickened.
Add potato, if used, and fish; heat to serving temperature.
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Fish
Interest: 
Party

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