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Tuesday, July 3, 2012

A Fish Tale for Good Eating

Janet Groene's

Shortcut Fish Chowder
    Buy fish or, if your day’s catch is less than you hoped, turned it into a hearty meal for four with this tasty chowder.

12 to 16 ounces fish fillets such as haddock, cod, grouper, perch
Butter flavor non-stick spray
½ teaspoon each pepper, onion powder
1 teaspoon crumbled dried thyme
1 can condensed cream of potato soup
15-ounce can mixed vegetables, drained
15-ounce can diced tomatoes, undrained
Hot sauce (optional)
    Thaw fish and cut it in bite size.  Place in a sprayed saucepan and sprinkle with seasonings. Add condensed soup, vegetables and tomatoes and fold together gently with a rubber spatula. Cover and cook over low heat until fish is firm and white. Stir, adjust seasonings and serve. Pass the hot sauce.
    Cook’s note: If chowder is too thick for your taste add V-8 juice, tomato juice or dry white wine.
See more of Janet Groene's galley-ready RV recipes at

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