Cheesy Fish Chowder Recipe
Ingredients
| 3 medium-size whole potatoes, peeled and cut up | ||
| Onions | 2/3 Cup (16 tbs), chopped | |
| Water | 1/2 Cup (16 tbs) | |
| 1 packet Butter made into liquid | ||
| Ground pepper | 1/4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Milk fat | 3 Cup (16 tbs) | |
| 4 ounces reduced-fat cheese food, cut up | ||
| 1 pound cod or flounder fillets, cut into small pieces | ||
| Parsley | 1 1/2 Tablespoon, chopped | |
Directions
In large saucepan, combine potatoes, onions, water, Butter Buds, pepper, and paprika.
Bring to a boil.
Reduce heat and simmer 15 minutes, or until potatoes are tender; do not drain.
In separate saucepan, heat milk with cheese over low heat about 10 minutes, stirring constantly until cheese has melted.
Do not boil.
Add fish to potato mixture and cook until tender, about 3 minutes.
Stir hot cheese mixture into soup and heat just until hot.
Sprinkle with parsley before serving.
Bring to a boil.
Reduce heat and simmer 15 minutes, or until potatoes are tender; do not drain.
In separate saucepan, heat milk with cheese over low heat about 10 minutes, stirring constantly until cheese has melted.
Do not boil.
Add fish to potato mixture and cook until tender, about 3 minutes.
Stir hot cheese mixture into soup and heat just until hot.
Sprinkle with parsley before serving.
Chef
