Redfish chowder

Yield: 6 Servings

Measure Ingredient
1½ cup V-8® vegetable juice
2 tablespoons Onion; minced
1½ cup V-8® vegetable juice; no added salt
1 tablespoon Dried parsley
1 pounds Fish fillets; cut in 1" cubes
2 teaspoons Worcestershire sauce
1½ cup Corn with red and green peppers, drained

Combine all ingredients in saucepan. Bring to boil. Reduce heat: cover and simmer 5 minutes or until fish flakes easily. Stir occasionally. Serve with toasted French bread slices.

>From A Votre Sante BY: Greater Baton Rouge Health Care Alliance-1988 Recipe by: MARIA BOVILL Alliance Cookbook Coordinator LSU Student Posted to MC-Recipe Digest V1 #858 by Emily Griffin <emgriffi@...> on Oct 21, 1997

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