Fish Chowder
Comments: Well-drained canned flaked salmon or tuna fish can also be used.
Servings: 6
IngredientsPreparation
  • 1 1/2 cups [375 mL] raw potato dices
  • 1 1/2 cups [375 mL] water
  • 1 1/2 cups [375 mL] milk
  • 2 cups [500 mL] flaked left-over boiled, broiled or baked fish
  • 2 tablespoons [30 g] butter
  • 1 tablespoon [8.75 g] flour
  • Salt and pepper, to taste
  • Freshly minced parsley, to garnish
  • Boil potato dices into hot boiling water until tender.
  • Pour in milk and mix in flaked fish; season to taste.
  • Melt butter until hot; blend in flour then thin into a smooth paste using 3 tablespoons [45 mL] of hot liquid from pot.
  • Add to pot mixture.
  • Thicken chowder stirring for 5 minutes before serving, garnished with freshly minced parsley.