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Fish Chowder Recipe

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This recipe for Fish Chowder, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Georgia Hart
Added: Friday, May 29, 2009


4 tsp. margarine
1 onion, diced
1 medium potato, peeled and cubed
2 stalks of celery, sliced thin
1 garlic clove, minced
4 c. low sodium chicken broth
1 lb. boneless firm white fish
2 tbsp. parsley, chopped
1 tbsp. dill
1/8 tsp. white or black pepper
1 c. fat free milk
1/2 of 1 fresh jalapeņo, seeded and diced (optional)

In medium nonstick saucepan, melt margarine. Saute the onions, carrots, celery and garlic until softened, about 5 minutes. Add the broth and potatoes (and jalapeņos if used); bring to boil. Reduce the heat and simmer, covered, until the potatoes are tender, about 10-15 minutes. Stir in the fish, parsley, dill and pepper; simmer, covered until the fish is just opaque, about 5 minutes. Stir in the milk; heat to serving temperature.




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