Garden Fish Chowder
Print Category Fish fillet,white meat Thematic No thematic Source Crisco Evaluation
☆
☆
☆
☆
☆
Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Click to enlarge Ingredient
- 2 tablespoons Crisco® Butter Shortening
- OR 2 tablespoons Crisco® All-Vegetable Shortening Sticks
- 1 medium green pepper, chopped
- 1 cup thinly sliced celery
- 1/4 cup chopped green onion
- 1 clove garlic, minced
- 1 (28 oz.) can diced tomatoes
- 2 cups water
- 1 teaspoon instant chicken bouillon granules
- 1/4 teaspoon salt
- 1/4 teaspoon dried basil leaves
- 1/8 teaspoon dried dill weed
- 3 to 4 drops hot red pepper sauce
- 1 cup frozen whole kernel corn
- 1 pound fresh white fish fillets, 1/2-inch thick, cut into 1-inch chunks
Preparation
- MELT shortening in 3-quart saucepan. Add green pepper, celery, green onion and garlic. Cook and stir over medium heat until tender.
- STIR in tomatoes, water, bouillon granules, salt, basil, dill weed and red pepper sauce. Heat to boiling. Reduce heat; cover and simmer 15 minutes to blend flavors.
- STIR in corn. Gently stir in fish. Cook over medium heat about 5 minutes, or until fish flakes easily with fork, stirring gently.
Cook commentary
6 to 8 servings
No comment