I've been making this tasty chowder for over 40 years.
We lived in Alaska for 8 years when our kids were growing up, so we had plenty of fresh salmon and halibut to enjoy. And we enjoyed them in this chowder many times. Oh so spoiled!!
I now use canned salmon to make it, or any leftover fish is good.
It's simple enough to make. My mouth waters just to think of how good it is.
Such a great way to use up leftover fish...like tilapia or cod...
And it can be ready in under 30 minutes!
CAPE ANN CHOWDER
2 c. diced potatoes
1/2 c. chopped celery
1/4 c. chopped onion
2 c. boiling water
1 tsp. salt
1/4 tsp. pepper
1 (10.75 ozs) can cream of celery (or mushroom) soup
2 c. cheddar cheese, grated
1 - 2 c. cooked or smoked fish
(salmon, halibut or crab is great)
Combine vegetables, water and seasonings; cover and simmer 10 minutes or until potatoes are tender; don't drain. Add soup and cheese; stir until melted. Add bite sized pieces or flaked fish; heat.
Linked to Meal Plan Monday
Linked to Meal Plan Monday
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