Tuesday, November 10, 2015

Cape Ann Chowder

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










Print Friendly and PDF