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Soups

Quick Fish Chowder

Quick Fish Chowder
Pinit

Ingredients:
3 tablespoons butter
1 cup finely diced onion
1/4 cup finely diced celery
Salt and pepper
3 to 5 cups seafood stock
1 can (10.75 ounces) cream of celery soup
1 can (10.75 ounces) cream of potato soup
2 cups heavy cream or half and half
1 1/2 pounds fish fillets, cut in chunks (whitefish, haddock, cod, or other white flakey fish)
3 to 4 cups cubed southern style hash brown potatoes, slightly thawed
Chopped parsley

Directions:
In a non-stick kettle, cook onion and celery in butter for a few minutes until they start to get soft. Season with a little salt and pepper. Combine 3 cups of seafood stock with both cans of soup and 2 cups heavy cream or half and half. Bring to a boil, stirring often. Turn down to a simmer. Stir in potatoes and fish. Simmer about 5 minutes, stirring often until fish is cooked through. If chowder gets too thick, add more stock. Serve in bowls with chopped parsley on top. Great served with oyster crackers!

Notes:
You can also use canned minced clams in place of the fish.

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