Redfish Chowder

Recipe Ingredients

1 1/2 cups	355ml	V-8 vegetable juice
2 tablespoons	30ml	Onion - minced
1 1/2 cups	355ml	V-8 vegetable juice, no added salt
1 tablespoon	15ml	Dried parsley
1 lb	454g / 16oz	Fish fillets - cut in 1" cubes
2 teaspoons	10ml	Worcestershire sauce
1 1/2 cups	93g / 3.3oz	Corn with red and green peppers - drained

Recipe Instructions

Combine all ingredients in saucepan. Bring to boil.

Reduce heat: cover and simmer 5 minutes or until fish flakes easily.

Stir occasionally.

Serve with toasted French bread slices.

Source:
MARIA BOVILL Alliance Cookbook Coordinator LSU Students

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