Tuesday, November 1, 2011

Dive right in

In honor of it being winter, I thought it would be a good time to try a chowder recipe I found last summer, it was too warm then to make it but its perfect now.

Grandpa Thrills Fish Chowder

In a soup pot, using as little water as possible (I would substitute white wine or fish stock)

1/2 cup diced carrots
1/2 cup diced celery
1/2 cup chopped onions
1 cup cubed potatoes

(I would substitute -  a frozen bag o' veggies, they even sell a "soup starter" variety with the needed vegetables, or you could buy the whole shebang in a can and add an additional can of potatoes)

Add to the veggies and the cooking medium

1 can condensed cream of mushroom soup
1 can condensed cream of celery soup
1 can (12 oz) evaporated milk

(I substituted two cans of soup instead of the suggested 1 can of each, its nicer to have left overs. I would also buy the nicest store bought versions you can find, it makes a difference)

Stir to combine, cook until almost boiling


1 pound skinless fish, cubed
pepper to taste
celery salt to taste

(I added in addition to the above,  liberal amounts of powdered garlic and dried parsley, and a touch of cumin and a squirt of lemon juice and salt to taste. In the future I would also use 1/3 pound of three different meats, say, a firm bodied fish, clams and maybe musells)

Cook stirring, for another 7-10 minutes or until fish is cooked.

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