Creamy Fish Chowder Recipe
Ingredients
| Haddock | 1 pound, frozen | |
| Onion | 1 Cup (16 tbs), chopped | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 3 Tablespoon | |
| Water | 1 1/2 Cup (16 tbs) | |
| Potato | 1 Cup (16 tbs), cubed | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| 1/4 cup chopped green sweet pepper | ||
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 2 cups fat-free milk | ||
| Snipped parsley | 1 Tablespoon | |
Directions
Thaw fish, if frozen.
Rinse fish; pat dry with paper towels.
Cut fish into bite-size .pieces.
In a large saucepan cook onion in hot margarine over medium heat about 5 minutes or until tender.
Stir in flour.
Add water all at once; stir until smooth.
Stir in the potato, celery, sweet pepper, bay leaf, salt, and black pepper.
Bring just to boiling; reduce heat.
Simmer, covered, for 15 to 20 minutes or until potato is nearly tender.
Stir in milk and fish.
Bring just to boiling; reduce heat.
Simmer, uncovered, about 5 minutes or until fish flakes easily when tested with a fork.
Stir in parsley.
Remove bay leaf before serving.
Rinse fish; pat dry with paper towels.
Cut fish into bite-size .pieces.
In a large saucepan cook onion in hot margarine over medium heat about 5 minutes or until tender.
Stir in flour.
Add water all at once; stir until smooth.
Stir in the potato, celery, sweet pepper, bay leaf, salt, and black pepper.
Bring just to boiling; reduce heat.
Simmer, covered, for 15 to 20 minutes or until potato is nearly tender.
Stir in milk and fish.
Bring just to boiling; reduce heat.
Simmer, uncovered, about 5 minutes or until fish flakes easily when tested with a fork.
Stir in parsley.
Remove bay leaf before serving.
Chef
