Fish Chowder Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1/2 cup coarsely chopped onion | ||
| Carrot | 1 Cup (16 tbs), thinly sliced | |
| Water | 1 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Half and Half | 3 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| 1/2 teaspoon fines herbes blend | ||
| 1 cup diced cooked peeled potato, optional | ||
| Flaked salmon | 1 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Melt butter or margarine in blazer pan of chafing dish over direct high flame.
Add onion and carrot and saute until onion is tender.
Add water, salt, and pepper.
Cover; cook until vegetables are tender, 10 to 15 minutes.
Combine 1/2 cup milk, flour, and fines herbes; stir in remaining milk.
Add to vegetables; cook, stirring constantly, until slightly thickened.
Add potato, if used, and fish; heat to serving temperature.
Sprinkle with parsley.
Add onion and carrot and saute until onion is tender.
Add water, salt, and pepper.
Cover; cook until vegetables are tender, 10 to 15 minutes.
Combine 1/2 cup milk, flour, and fines herbes; stir in remaining milk.
Add to vegetables; cook, stirring constantly, until slightly thickened.
Add potato, if used, and fish; heat to serving temperature.
Sprinkle with parsley.
Chef
