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CREAMY FISH CHOWDER (COD OR SALMON)

4 cups Defatted Chicken or Fish Stock

1 Bay Leaf crushed

1/8 tsp Thyme

1/8 tsp Rosemary

1 lb. Fish Fillets,* cut in 1 inch cubes

1 lg Onion, chopped

1 cup Chopped Celery (include tender Leaves)

4 cups Diced Potatoes with skin

1 13 ounce can Evaporated Skim Milk

1/4 cup Corn Starch

Garnish: 1/4 cup finely chopped Green Onions

1. Place stock, first 3 seasonings, and fish in large pot. Bring to boil.

Add vegetables when mixture returns to boil, reduce heat and simmer

covered for 30 minutes.

2. Transfer 2 cups of the chowder to a blender and puree; return pureed

contents to the pot.

3. Add can milk into cornstarch and stir until smooth. Add the mixture

to the simmering chowder, stirring constantly until thicken.

Makes 8 servings.

*Any white fish fillets will work.

 

 

 

 

 

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