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CREAMY FISH CHOWDER (COD OR SALMON)
4
1
1
1
1
1
1
4
1
1
cups
Defatted Chicken or Fish Stock
Bay Leaf crushed
Thyme
Rosemary
Fish Fillets,* cut in 1 inch cubes
Onion, chopped
Chopped Celery (include tender Leaves)
Diced Potatoes with skin
13 ounce can Evaporated Skim Milk
Corn Starch
/8 tsp
/8 tsp
lb.
lg
cup
cups
/4 cup
Garnish: 1/4 cup finely chopped Green Onions
1.
Place stock, first 3 seasonings, and fish in large pot. Bring to boil.
Add vegetables when mixture returns to
mer covered for 30 minutes.
boil, reduce heat and sim-
2
.
.
Transfer 2 cups of the chowder to a blender and puree; return pureed
contents to the pot.
3
Add can milk into cornstarch and stir until smooth. Add the mixture
to the simmering chowder, stirring
Makes 8 servings.
Any white fish fillets will work.
constantly until thicken.
*
1
20
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