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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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WE were tired of the same old vegetable soup and I had on hand some fish that needed to be cooked, so this was the creation of our favorite fish chowder. Occasionally, I enhance it still further by adding another vegetable, such as corn or peas, to add to color and nutrition. Ingredients:
1/3 cup chopped onion |
1 tablespoon butter |
2 cups chicken broth |
1-1/2 cups diced potatoes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons mashed potato flakes |
2 cups milk |
1/2 pound cod or haddock fillets, cut into 1/2-inch pieces |
2 tablespoons minced fresh parsley |
Directions:
1. In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
2. In a bowl, combine the flour, potato flakes and milk until smooth. Stir into the potato mixture. Bring to a boil. Reduce heat; add fish and parsley. Cover and simmer for 5-10 minutes or until fish is opaque. Yield: 3-1/2 cups.
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