Easy Fish Chowder
1 large onion (chopped)
1 large celery stalk (chopped)
Saute in LARGE heavy Dutch oven in one teaspoon margarine until transparent, but not browned.
Add: 8 large potatoes, diced in 3/4 inch pieces
6 large carrots, diced in 1/2 inch pieces
Add just enough water to cover the vegetables. On top, add I/2 cup piece of butter or margarine. Add two teaspoons salt, and a healthy sprinkling of pepper (to taste). Bring to a boil. While vegetables are coming to a boil, run 4 fillets of haddock under cold water to clean them, and to find any bones which might remain in them. When the vegetables have come to a boil, add one teaspoon sugar, and lay the haddock fillets (whole) on top of the vegetables. Cover and simmer with a mild bubble for 15 minutes.
Turn off heat after fifteen minutes; vegetables should be tender and haddock cooked so that it flakes when touched with a fork. Add one can whole evaporated milk. Stir the milk into the chowder gently to flake the fish but not break down the vegetables. Cool and refrigerate and allow the chowder to stand for at least one day before reheating and serving. Add more pepper and salt to taste. ALWAYS make chowder with haddock. If desired, clams, scallops, lobster, crab can be added at the same time the haddock is added, to make Seafood Chwoder. Makes a large pot, big enough for eight to ten generous servings.
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Submitted by Debi Hannams, March 3, 1997
Glinx / Tallships
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