Neptune Chowder

Taste of Home, February/March 2001

45 minutes — 8 Servings Print RecipeEmail Recipe

Ingredients

2	cup	onions (thinly sliced)
1	cup	celery (chopped)
2	tablespoon	butter (or margarine)
2	cup	water
2	cup	potatoes (diced)
1	cup	carrots (sliced)
1	teaspoon	salt
1⁄4	teaspoon	pepper
1	pound	whitefish fillets (fresh or frozen - cut into 3/4-inch pieces)
2	cup	milk
8	ounce	american cheese (cubed)
		chives or parsley (optional garnish)

Instructions

In a 3-quart saucepan, saute onions and celery in butter until tender. Add the water, potatoes, carrots, salt and pepper; bring to a boil. Reduce heat; cover and simmer 10 minutes longer. Stir in milk and cheese until cheese is melted (do not boil). Garnish individual servings with chives or parsley if desired.

Neptune Chowder

Ingredients

Instructions

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