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.
Ingredients
2lb mixed white fish
1 large finely chopped onion
4 medium size finely diced potatoes
4 finely diced carrots
4 finely chopped celery sticks
1/4 lb diced bacon
1 tbsp chopped parsley
14 oz can tomatoes
1 quart hot fish bouillon (stock)
3 tbsp tomato ketchup
3 tbsp Worcestershire sauce
1/4 tsp dried thyme
Salt
Pepper
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.
