Fish Chowder

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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.  

  4. Blend in flour, salt, and paprika.  Cook 1 minute, stirring constantly.
  5.  

  6. Gradually add chicken broth and milk.  Cook, stirring constantly, until thickened.
  7.  

  8. Add fish; simmer until fish flakes easily, 5 minutes for fresh, 10 minutes for frozen.
  9.  

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

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

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