Seafood Chowder Recipe
Ingredients
| 1 16-ounce package frozen fish fillets | ||
| 2 slices bacon, cut up | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| All purpose flour | 3 Tablespoon | |
| Milk | 2 1/2 Cup (16 tbs) | |
| Frozen shrimp | 1/2 Ounce, deveined | |
| Whole kernel corn | 1 8 Ounce, drained | |
| 1 2 1/2-ounce jar sliced mushrooms, drained | ||
| 1 2-ounce jar sliced pimiento, drained | ||
| Parsley flakes | 1 Tablespoon, dried | |
| 2 teaspoons instant chicken bouillon granules | ||
Directions
GETTING READY
1) Allow the fish to stand at the room temperature for about 20 min.
MAKING
2) Slice into 4 equal-sized portions crosswise.
3) In the 3-quart saucepan, cook the bacon until crisp.
4) Remove the bacon and reserve the drippings.
5) Cook the onion in the drippings until softened.
6) Stir in the 1/2 tsp salt, 1/8 tsp pepper and flour stir in the milk.
7) Cook until thick and bubbly.
8) Cut the fish into 1"cubes.
9) Add the bacon, shrimp, shrimp, corn, mushrooms, pimiento, bouillon and parsely.
10) Simmer for about 15-20 min or until the fish flakes .
SERVING
11) Serve on a nice dish.
1) Allow the fish to stand at the room temperature for about 20 min.
MAKING
2) Slice into 4 equal-sized portions crosswise.
3) In the 3-quart saucepan, cook the bacon until crisp.
4) Remove the bacon and reserve the drippings.
5) Cook the onion in the drippings until softened.
6) Stir in the 1/2 tsp salt, 1/8 tsp pepper and flour stir in the milk.
7) Cook until thick and bubbly.
8) Cut the fish into 1"cubes.
9) Add the bacon, shrimp, shrimp, corn, mushrooms, pimiento, bouillon and parsely.
10) Simmer for about 15-20 min or until the fish flakes .
SERVING
11) Serve on a nice dish.
Chef
