If you love seafood and you love chowder, you will love this seafood
chowder recipe. And … if you love getting things done fast, this
wonderful chowder only takes about 15 minutes to prepare. No that’s not
asking too much for such a wonderful dish, right?
400g of thawed cod, orange roughy or red snapper fillets
400g of frozen hash browns with red peppers and onions
8 ounces of water
1 x 350g can of evaporated milk
1 can of cream of potato soup (300g)
¼ cup Hormel bacon bits
2 teaspoons of chopped fresh dill (can use ¾ tsp. dry dillweed)
½ tsp. salt and ½ tsp. of pepper
50g of diced pimiento
Cut the fish fillets into 2cm cubes.
In a saucepan add the hash browns to the water and bring to a boil.
Reduce the heat and cover allowing to cook for about 5 minutes or until
the potatoes are tender. Stir in the evaporated milk, the potato soup,
the bacon bits, the dill and salt and pepper.
Bring the mixture back to a boil then add the pimiento and the fish
chunks. Reduce the heat and cover and simmer 3 to 5 minutes until the
fish flakes.
Serve immediately and garnish with more fresh dill if you like.
If you like, you can mix the different types of fish you put in for some
variety. Also, you could add some crab meat and/or shrimp for a more
varied seafood dish. You may need to add just a little more water if you
add more fish or seafood.
This recipe makes about 8 cups, but you can easily double the
ingredients to make a larger pot of seafood chowder.
Another addition you could make to the recipe is to light sprinkle some
Cajun seasoning into it. This will make it a little spicier and hotter,
so go light on the Cajun seasoning if you don’t like too much heat in
your food.
A good appetizer to set the mood for this seafood chowder would be
peeled shrimp and store bought stuffed clams. A good compliment to the
chowder is warm fresh baked bread (you can buy loves in the store that
you can just pop into the oven and make it fast and easy).
