Sometimes a soup is what we want. On a cold, rainy day, or when you don't want to heat up the oven when it's hot out, this recipe from GWN media sales specialist Sherry Banks fills the bill.
Cheesy Fish Chowder
1 lb of fish fillets**
2 Tbsp butter or margarine
1/4 cup finely chopped onions
1 cup chopped carrots
1/3 cup of chopped celery
3 potatoes cut in 1 inch cubes
¼ cup flour
½ tsp salt
Dash paprika
Dash of cayenne pepper
2 cups chicken bouillion or chicken stock
3 cups of milk
1 cup grated cheddar cheese
Method:
If frozen, thaw fillets just enough to ease cutting--about 30 minutes. Debone fillets if necessary and cut into 1 inch cubes. In a dutch oven, melt butter and saute onion, carrot and celery until onion is transparent. Blend in flour, salt, paprika and cayenne. Gradually add the chicken bouillion or stock and milk. Add the potatoes. Cook, stirring constantly until thickened. Add fish and simmer until fish flakes easily. Add cheese and stir until melted. Keep stirring constantly to prevent scorching. Serves 6.
**fish fillets – any combo of haddock, halibut, ocean perch, cod, Boston blue fish, turbot. For any Easterners, a can of chicken haddie is a great addition.
