Chop potatoes, celery and onion.
Add pepper, celery salt and olive oil in a large cooking pot.
Simmer for 3 minutes.
Add fish; simmer 2 more minutes.
Melt sour cream in 1 cup of hot water, then pour over fish with soup.
Stir for 5 minutes over medium heat.
Add milk; bring to a boil while stirring.
Simmer for 1 hour.
elery with the fish until the fish until the fish is cooked to
Mix all ingredients together, except the bacon and onions. Simmer for 4 to 5 hours.
Fry bacon crisp and crumble.
Saute onions in bacon fat.
Add bacon and onions to soup mixture.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
br>Cook pealed potato with fish and head and shells of
ant to almost overseason the chowder at this point, to avoid
ant to almost overseason the chowder at this point to avoid
In 3-quart saucepan saute onion in butter until soft. Add soups, milk, water and pepper.
Cook over moderate heat, stirring occasionally, until hot. Add fish; cook 5 to 7 minutes or until tender.
Sprinkle with green onions and celery leaves before serving.
Note: Can sub olive oil for the butter. Also, add a pinch of dried thyme for extra flavor.
o boiling point.
Add fish.
Lower heat and let
Heat oil in a large saucepan on medium-high heat. Add onion and bacon; cook and stir for 5-6 mins or until bacon is crisp. Add flour; cook and stir for 1 min. Gradually stir in milk and stock until smooth. Cook and stir for 4-5 mins or until mixture boils and thickens.
Add potatoes to mixture. Reduce heat to low; simmer, uncovered, for 5 mins. Add corn and fish; simmer, uncovered, for 5 mins or until fish is cooked (don't overcook). Remove from heat. Season with salt and pepper.
Ladle soup into serving bowls. Sprinkle with parsley.
Bring water to a boil in a medium saucepan. Add onion, fennel seed, garlic, salt, turmeric, pepper, bay leaf and potatoes. Bring to a boil; reduce heat and simmer, covered, about 15 minutes. Add carrots; simmer 3 minutes. Add zucchini; simmer another 5 minutes, until vegetables are tender.
Remove 1 cup of the vegetables and broth and puree in a blender. Return puree to thicken soup; Add fish and wine. Simmer, covered just until fish is opaque, about 1 minute.
Remove bay leaf and serve with Italian or sourdough bread.
ablespoon stock powder. (Or use fish or chicken stock).
Simmer
Rinse fish well.
Boil the fish for about 20 minutes and drain off all the water.
Put the fish back into the pot and fill about 2/3 full.
Add the vegetables.
Cook until vegetables are done. Drain off most of the water, leaving about 1/2 full.
Add the soup and water.
Fry the bacon until crisp. Drain off excess fat. Break into small pieces and add to the chowder just before serving.
Melt butter in saucepan; mix in celery and onion.
Arrange fish fillets on top.
Cover and simmer until fish is done, about 20 minutes for frozen fish, 10 minutes for fresh.
Break up the fish with a spoon into bite size chunks.
Add remaining ingredients and simmer gently for 30 minutes.
Dice salt pork and saute in soup kettle until very crisp. Remove salt pork and set aside.
Dice onions and saute in fat; do not brown.
Add diced potatoes.
Wash fish and place in kettle. Cover fish, onions and potatoes with cold water.
Add salt, pepper and sauce.
Cook until fish flakes, about 30 minutes.
Add heated milk.
Sprinkle salt pork on top of chowder.
Serve with oyster crackers or tea biscuits.
Yields 8 servings.
/2 cup fat in soup pot.
Heat fat.
Melt butter; saute onion until tender.
Add tomatoes and fish. Cook until done.
In a large saucepan mix soups, milk and spices. Bring almost to a boil.
Add tomato and fish mixture.
Simmer until ready to serve.
Do not boil or milk will curdle.
tir over low heat until soup bubbles and thickens slightly.
In large saucepan, combine ingredients; heat thoroughly. Refrigerate leftovers.
Serves 12.