Skip to Main Content

Fisherman’s Chowder

Serves: 6


1 lb.skinned fish fillets, cut in 1-in chunks
½ cupchopped onion
2 tablespoonmargarine or vegetable oil
2 cans (10 3/ 4 ounces each) cream of potato soup
2 cupmilk
1 can (1 pound) tomato wedges, undrained
1 package(10 ounces) frozen mixed vegetables, thawed
1 can (8 ounces) whole kernel corn, drained
½ teaspoonsalt
0.125 teaspoonpepper
1 bay leaf

How to Prepare

In a large saucepan, cook onion in margarine until tender not brown. Add soup, milk, tomato wedges, vegetables, corn, salt, pepper and bay leaf. Heat, stirring occas­ionally, until simmering. Add fish; simmer approximately 10 minutes or until fish flakes easily when tested with a fork.