Quick cape breton chowder
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| - Cal/Serving: 150 Prep Time: 10 Min Cooking Time: 10 min | ||
| 1 | pounds | Cod fillets; frozen * |
| 1 | tablespoon | Butter |
| ½ | cup | Onion; finely chopped |
| 10 | ounces | Cream of celery soup |
| 14 | ounces | Clam chowder |
| 1 | cup | Milk |
| ½ | cup | Water |
| Parsley; chopped | ||
Directions
Partially thaw fish. Cut in 1 inch (2 cm) pieces. Saut‚ onion in butter until translucent. Stir in soups, milk and water. Slowly bring to a boil. Add fish and simmer 5 to 8 minutes or until flesh is opaque and flakes easily. Sprinkle with parsley.
* or Boston bluefish, haddock, turbot Typos by Vern - Know-wud-I-mean