Tuesday, December 2, 2008

FISH CHOWDER

1 pound fillets, fresh or frozen
1/4 cup chopped bacon or salt pork (optional)
1 whole onion or use red onion, chopped fine
1/2 green pepper
six potatoes, diced
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/4 teaspoon parsley
1/8 teaspoon cumin
1/8 teaspoon curry powder
1/4 teaspoon paprika
1/8 teaspoon ground coriander seed
1/8 teaspoon garlic powder
leftover vegetables, cut up
6 sliced fresh mushrooms
15 baby carrots, chopped
2 cans mushroom soup, put 1/2 can of water in each can till you empty most of the ingredients in can
1/4 cup wine, white or pink
No salt
1/4 cup flour for thickening purposes
1 stick margarine or butter

Cut fillets into 1/2 inch pieces. Fry bacon until lightly browned. Add rest of ingredients. Cook until tender. Serve with crackers and/or fresh baked bread to dip in chowder. Delicious!

Serves 6.

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