New England Seafood Chowder Recipe
Ingredients
| Whole wheat bread slice | 4 | |
| 2 tablespoons corn oil margarine | ||
| Onions | 4 Cup (16 tbs), sliced | |
| All purpose flour | 2 Tablespoon | |
| Clam Juice | 2 Cup (16 tbs) | |
| Water | 2 Cup (16 tbs) | |
| Potatoes | 5 Cup (16 tbs), sliced | |
| 1 teaspoon dried | 2 Teaspoon | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 2 pounds boneless fish fillets, cut into bite-sized pieces | ||
| Milk fat | 2 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
Directions
Preheat oven to 250 degrees.
Cut bread into cubes.
On a baking sheet spread cubes in a single layer.
Bake for 30 minutes or until dry.
Croutons should measure about 1 1/2 cups.
In a soup pot over low heat melt margarine.
Add onions.
Saute for 10 minutes.
Stir in flour.
Cook for 2 minutes, stirring constantly.
Add clam juice and water.
Bring to a boil over medium-high heat, stirring constantly.
Add potatoes, thyme, salt and pepper; reduce heat.
Simmer for 10 minutes.
Add fish and milk.
Simmer for 5 minutes or just until fish is opaque; do not overcook.
Into soup bowls ladle soup.
Sprinkle with parsley and croutons.
Cut bread into cubes.
On a baking sheet spread cubes in a single layer.
Bake for 30 minutes or until dry.
Croutons should measure about 1 1/2 cups.
In a soup pot over low heat melt margarine.
Add onions.
Saute for 10 minutes.
Stir in flour.
Cook for 2 minutes, stirring constantly.
Add clam juice and water.
Bring to a boil over medium-high heat, stirring constantly.
Add potatoes, thyme, salt and pepper; reduce heat.
Simmer for 10 minutes.
Add fish and milk.
Simmer for 5 minutes or just until fish is opaque; do not overcook.
Into soup bowls ladle soup.
Sprinkle with parsley and croutons.
Chef
