Sunday, September 19, 2010

Vegetable Fish Chowder

Serves 4 to 6

1 Tbsp Butter
1 Onion, chopped
1 Carrot, chopped
2 Potatoes, peeled and cubed
2 Cloves Garlic, minced
Salt and Pepper to taste
3 Tbsp Flour
4 Cups Chicken Stock
1 Cup Milk
1 Cup Frozen Corn
1 Pkg (400 g) Frozen Fish Fillets, thawed and cubed
2 Tbsp Fresh Parsley

~ In large saucepan, melt Butter; fry Onion, Carrot, Potatoes, Garlic, Salt and Pepper stirring occasionally until Onion is softened (about 5 minutes) Sprinkle with Flour, cook, stirring for about 1 minute.

~ Add Chicken Stock and bring to a boil. reduce heat, cover and simmer until Potatoes are tender (about 10 minutes) Add Milk, Corn and Fish; heat until steaming and Fish flakes easily (about 5 minutes) Add Parsley

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