"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

White fish chowder Recipe

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This recipe for White fish chowder, by , is from Dundas Seahawks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kiely Family

Category:
Category:

Ingredients:  
Ingredients:  
(Vegetable amounts can vary, according to your preferences)

4 Tbsp. margarine or butter
onion, chopped (to taste)
celery, chopped (to taste)
4 cups hot water
potatoes, peeled and cubed
carrots, peeled and chopped
2 tsp. salt
2 tsp. pepper
Basil, parsley, thyme, marjoram, to taste
454 g. block frozen (boned) fish fillets, cut into bite-size pieces
4 cups milk
1 450-g. package Velveeta Cheese, cut in pieces

Directions:
Directions:
In a large Dutch oven, saute the onion and celery in the margarine or butter.
Add the water, potatoes, carrots, and the seasonings. Bring to a boil, cover, and let cook for 10 minutes.
Add the fish pieces. Cover and let simmer 10 minutes more.
Add the milk and the cheese. Heat until the cheese has melted, but DO NOT LET THE SOUP COME TO A BOIL.

This soup tastes better the longer it sits. ENJOY!!

 

 

 

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