CAPE BRETON FISH CHOWDER

QUICK CAPE BRETON CHOWDER

 

500 g frozen cod fillets
1 lb butter
1 tbsp finely chopped onion
1/2 c cream of celery soup
1 can (10 oz) clam chowder
1 can (14 oz) milk
1 c water
1/2 c chopped parsley

Method:
Partially thaw the fish.  Cut into 1 inch pieces.  Saute the onion in butter until 
translucent.  Stir in soups, milk and water.  Slowly bring to a boil.  Add the
fish and simmer 5 – 8 minutes or until the flesh is opaque and flakes easily.
Sprinkle with parsley.

(Dont be shy,  should you have lobster or crab pieces around go ahead and  add to the chowder – steaming bowl great for after coasting, skating or hockey – CAPER)

 

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