Quick Fish Chowder Recipe
Ingredients:
- 1 16-ounce package frozen fish fillets
- 2 cups frozen hashed brown potatoes with onion and peppers (8 ounces)
- ½ cup water
- ½ cup chopped onion
- 1 10 ½ -ounce can condensed cream of shrimp soup
- 2 ¾ cups milk
- ¼ cup snipped parsley
- 1 teaspoon salt
- ½ teaspoon dried thyme, crushed
- 2 tablespoons all-purpose flour paprika
- Butter or margarine
Preparation Method:
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, still 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, uncovered, till fish flakes easily with a fork, 6 to 8 minutes.
Stir remaining ¾ 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. Makes 6 to 8 servings.
December 28 2007 02:17 am | Fish Chowder Recipes and Savory Soups and Sauces Recipes
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