Quick Cape Breton Chowder

Recipe Ingredients

1 lb	454g / 16oz	Cod fillets - frozen *
1 tablespoon	15ml	Butter
1/2 cup	31g / 1.1oz	Onion - finely chopped
10 oz	284g	Cream of celery soup
14 oz	397g	Clam chowder
1 cup	237ml	Milk
1/2 cup	118ml	Water
		Parsley - chopped

Recipe Instructions

Partially thaw fish. Cut in 1 inch (2 cm) pieces.

Saute onion in butter until translucent. Stir in soups, milk and water. Slowly bring to a boil.

Add fish and simmer 5 to 8 minutes or until flesh is opaque and flakes easily.

Sprinkle with parsley.

* or Boston bluefish, haddock, turbot

Source:
Heidi Rabel

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