Redfish chowder
6 Servings
Ingredients
| Quantity | 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 |
Directions
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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