Quick cape breton chowder

Yield: 8 servings

Measure Ingredient
\N \N - 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
\N \N Parsley; chopped

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

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