Manhattan Fish Chowder - cooking recipe

Ingredients

1 small onion, minced
2 Tbsp. fat or salad oil
1 large potato, peeled and diced
1 c. diced celery
1 1/4 c. cooked or canned tomatoes
salt and pepper to taste
1 1/2 c. whole kernel corn
1 c. codfish, cooked and flaked
hard roll, sliced
grated Parmesan cheese for garnish

Preparation

Heat oil in skillet.
Saute onion until tender.
Add potato, celery, tomatoes and seasoning.
Simmer 15 minutes.
Add corn and fish.
Heat to boiling.
Slice roll; toast.
Place a slice of bread to each soup bowl.
Ladle chowder over bread.
Sprinkle with cheese.
Serves 4 to 6.