Recipe for cooking fish chowder
Jewish and Eastern European Recipes :: Jewish and Eastern European Soups and Stews
1 1/2 (one and one-half) c. diced raw potatoes
1 1/2 (one and one-half) c. water
1 1/2 (one and one-half) c. milk
2 c. flaked leftover fish* (boiled, broiled or baked)
Salt and pepper, to taste
2 Tbsp. butter
1 Tbsp. flour
Minced parsley
Boil potatoes in water until tender. Add milk and fish, and season to taste. Blend flour in hot melted butter and thin into a smooth paste with 3 Tbsp. of liquid from pot. Cook 5 mins. longer and serve. Garnish with minced parsley.
Serves 6.
* Canned salmon or tuna fish may be substituted.
