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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A meal in itself, this hearty fish chowder is good served with hot homemade bread or garlic bread. Ingredients:
2 lbs ocean perch fillets |
1/4 cup green pepper, finely chopped |
2 medium onions, finely chopped |
1 large potato, diced |
1/2 lb mushroom, sliced thinly |
1/3 cup butter, melted |
1 can whole kernel corn |
2 cans condensed mushroom soup |
2 cups milk |
1/4 cup white wine |
2 teaspoons salt (to taste) |
1 teaspoon black pepper |
2 ounces pimiento, finely chopped |
Directions:
1. Remove any skin from fish and cut in small cubes.
2. In a nonstick pan, saute green pepper, onion, potato, and mushrooms in melted butter for 8-10 minutes.
3. Add fish and cook for 10 minutes, stirring frequently.
4. In a large saucepan, mix the soup and milk until smooth.
5. Add the corn and wine and stir.
6. Simmer for 5 minutes, stirring constantly.
7. Do not boil.
8. Add the fish mixtures, by spoolfuls, stirring constantly.
9. Add salt, pepper and pimento.
10. Simmer, just below boiling for 5 minutes.
11. Serve.
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