Fish Chowder
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| ¼ cup unsalted butter | |
| 2 teaspoons chicken bouillon granules | |
| ¼ cup all purpose flour | |
| 4 cups milk or half and half | |
| ¼ cup celery | Washed, trimmed and diced |
| ½ cup thinly sliced carrots | Washed, peeled and thinly sliced |
| ½ cup potatoes | Washed, trimmed and cubed |
| ¼ cup onions | Washed, trimmed, and diced |
| 1 teaspoon minced garlic | Washed, peeled and minced |
| ¼ teaspoon ground oregano | |
| 1 teaspoon dried basil | |
| 1 teaspoon Worcestershire sauce | |
| ¼ teaspoon white pepper | |
| 1/2 lbs. white fish |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | In a large saucepan combine butter, bouillon granules, carrots, onions, oregano, basil, Worcestershire sauce, garlic and pepper. Cook until onions are tender. | |
| 2 | Stir in flour and half and half or milk. Heat to boil and reduce heat. Cook and stir until thickened and bubbly. | |
| 3 | Just before serving. Stir in fish. Heat through. | Cook until internal temperature reaches 145°F. |
Posted in Soup Recipes
