Fish Chowder

Submitted by: Rosalie Parker, Week Four’s Reader’s Kitchen 2016 Winner

Ingredients:

 
• 1 lb. fish fillets, fresh or frozen
• 2 Tbsp. butter
• 1/2 cup chopped onion
• 1 cup carrot, shredded
• 1/2 cup chopped celery
• 1/4 cup flour
• 1/2 tsp. salt (optional)
• dash of paprika
• 2 (10 oz.) cans of chicken broth, undiluted
• 3 cups milk
• 1 cup grated processed cheese (Velveeta)

Directions:

1. Thaw frozen fish fillets enough to allow cutting about 30 minutes.  Cut fish into 1 inch cubes.
2. Melt butter in a large saucepan.  Add onion, carrot and celery.  Cook until onion is transparent.

 

3. Blend in flour, salt, and paprika.  Cook 1 minute, stirring constantly.

 

4. Gradually add chicken broth and milk.  Cook, stirring constantly, until thickened.

 

5. Add fish; simmer until fish flakes easily, 5 minutes for fresh, 10 minutes for frozen.

 

6. Add cheese; stir until melted.  Serve hot.

NOTE: This soup is my son Brad’s favorite!