"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fish Chowder Recipe

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This recipe for Fish Chowder, by , is from The Heckenluber - Longenecker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Hickey
Added: Thursday, February 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T Butter or margarine
1 stalk celery, sliced
1 large unpeeled potato - diced
6 green onions - chopped
2 carrots - diced
1/4 tes.dill weed
1/2 tes. thyme crumbled
1 1/4 tes. salt
1/4 tes. black pepper
2 T. flour
1 - 16 oz. can diced tomatoes ( i use Del Monte 0
3 cups milk ( I use 1 % )
2 cups cooked haddock or other firm fish
1 cup grated sharp cheddar cheese
2 T. chopped parsley

Directions:
Directions:
Melt Butter in heavy sausepan - gently saute onions, celery, carrots potatoes til tender , stiring from time to time , takes about 10 minutes. Add herbs, flour, seasoning and stir for a minute. Stir in tomatoes and simmer another 1 -2 minutes Add cooked fish and grated cheese - heat thoroughly til cheese is melted.

Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
EASY and Good rich flavor

 

 

 

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