New England Fish Chowder Recipe
Ingredients
| Potatoes | 2 Cup (16 tbs), cubed | |
| Onions | 1 1/2 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Water | 2 Cup (16 tbs) | |
| Frozen haddock fillets - 1 pound, cut in 3/4-inch cubes (or use fresh haddock fillets of same quantity and size) | ||
| Skim milk mixed with 1 cup of nonfat dry milk - 2 cups (or use evaporated skim milk - 1 12-ounce can of, undiluted ) | ||
| Fresh parsley (for garnish)- 1 tablespoon,chopped | ||
| Paprika - for garnish | ||
Directions
MAKING
1) Cook the potatoes and onions in water to which seasonings are added, until just cooked through for about 10 minutes.
2) Now add fish and cook further for more 10 minutes.
3) Slowly fold in milk.
4) Reduce to a simmer and cook for 15 minutes longer, but do not boil.
SERVING
5) Ladle into a soup tureen or portioned in bowls, 6) Garnish with chopped parsley and scatter paprika on top before serving.
7) Serve hot.
1) Cook the potatoes and onions in water to which seasonings are added, until just cooked through for about 10 minutes.
2) Now add fish and cook further for more 10 minutes.
3) Slowly fold in milk.
4) Reduce to a simmer and cook for 15 minutes longer, but do not boil.
SERVING
5) Ladle into a soup tureen or portioned in bowls, 6) Garnish with chopped parsley and scatter paprika on top before serving.
7) Serve hot.
Chef
