American Fish Chowder Recipe
American Fish Chowder another favorite of people around the globe. The cluster combination of white fish, onion, potatoes, carrots, celery sticks, bacon, tomatoes, fish bouillon, ketchup, Worcestershire sauce and dried thyme, with salt and pepper as taste maker gives the American fish chowder a refreshing taste.
Summary
Ingredients
| White fish | 2 Pound, mixed | |
| Onion | 1 Large, finley chopped | |
| 4 medium size finely diced potatoes | ||
| 4 finely diced carrots | ||
| Chopped | 4 , finely chopped | |
| Bacon | 1/4 Pound, diced | |
| Parsley | 1 Tablespoon, chopped | |
| Tomatoes | 14 Ounce | |
| Fish stock | 1 Quart | |
| Tomato ketchup | 3 Tablespoon | |
| Worcestershire sauce | 3 Tablespoon | |
| Dried thyme | 1/4 Teaspoon | |
| Salt | To Taste | |
| Pepper | 1 | |
Directions
Rinse the fish under plenty of cold running water, skin and bone it.
Cut into even, bite size pieces.
Put the potatoes, carrots and celery in to a large casserole dish with the bacon and cook onhigh for 10-12 minutes or until soft.
Stir in the parsley, tomatoes and their juice, bouillon (stock), tomato ketchup, worcestershire sauce, thyme and salt and pepper.
Add the fish pieces and stir well.
Cover and cook onhigh for 10 minutes, then low for 10 minutes.
If a thicker soup is preferred, stir in 3 teaspoons of cornstarch (cornflour) mixed to a paste with a little water.
Heat onhigh for 2-3 minutes to thicken.
Cut into even, bite size pieces.
Put the potatoes, carrots and celery in to a large casserole dish with the bacon and cook onhigh for 10-12 minutes or until soft.
Stir in the parsley, tomatoes and their juice, bouillon (stock), tomato ketchup, worcestershire sauce, thyme and salt and pepper.
Add the fish pieces and stir well.
Cover and cook onhigh for 10 minutes, then low for 10 minutes.
If a thicker soup is preferred, stir in 3 teaspoons of cornstarch (cornflour) mixed to a paste with a little water.
Heat onhigh for 2-3 minutes to thicken.
Chef
