Fish Chowder

/Fish Chowder

Fish Chowder

Submitted by Dorothy Brown

 2 tbsp butter or margarine
 ¾ cup thinly sliced onions
 ½ cup diced celery
 2 cups diced raw potatoes
 ½ cup sliced carrots
 1 ½ tsp salt
 pinch of pepper
 1 pound uncooked fish fillets, cut in bite-size pieces (haddock, sole, red snapper or halibut)
 2 cups milk
 2 tbsp parsley, chopped

1

In a large heavy saucepan, sauté onion and celery in butter until translucent.

2

Add potatoes, carrots, salt, pepper and boiling water and bring back to a boil. Cover and simmer until vegetables are tender (about 15 minutes).

3

Add raw fish pieces, cover and simmer 10 minutes longer. Add milk and heat but do not boil. Season to taste. Garnish with chopped parsley and serve.

Ingredients

 2 tbsp butter or margarine
 ¾ cup thinly sliced onions
 ½ cup diced celery
 2 cups diced raw potatoes
 ½ cup sliced carrots
 1 ½ tsp salt
 pinch of pepper
 1 pound uncooked fish fillets, cut in bite-size pieces (haddock, sole, red snapper or halibut)
 2 cups milk
 2 tbsp parsley, chopped

Directions

1

In a large heavy saucepan, sauté onion and celery in butter until translucent.

2

Add potatoes, carrots, salt, pepper and boiling water and bring back to a boil. Cover and simmer until vegetables are tender (about 15 minutes).

3

Add raw fish pieces, cover and simmer 10 minutes longer. Add milk and heat but do not boil. Season to taste. Garnish with chopped parsley and serve.

Fish Chowder
2019-03-20T11:58:22-07:00