Potato Fish Chowder

Soups/Salads

Ingredients

Ingredient	Amount
2 cups / 500 ml	Diced Potatoes
3 cups / 750 ml	Water
1/4 cup / 50 ml	Grated Carrot or Turnip
1/3 cup / 80 ml	Chopped Onion
1 cup / 250 ml	Evaporated Milk
1/2 tsp / 2 ml	Sugar
1 lb / 500 g	Haddock Fillets, fresh or frozen
2 tsp / 10 ml	Butter
1/2 tsp / 2 ml	Prepared Mustard
Shake	Paprika
2 drops	Worchestershire sauce
1/8 tsp / 0.5 ml	Pepper
3/4 cup / 180 ml	Milk 2% (optional)
dash	Salt

Directions

Cut each Haddock fillet into 3 or 4 pieces. Place butter, onion, potato, turnip or carrot, water, pepper and sugar in a covered pot and boil gently until potatoes are almost cooked about 10 to 15 minutes. Add fish and simmer gently until fish is cooked about 5 - 10 minutes. Add evaporated milk reheat slowly but do not boil. (you can add the 2% milk at this time) Just before serving stir in mustard and a couple of drops of worcestershire sauce. When served add a dash of paprika to each bowl. Serves 4-6 depending on size of bowls.

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This potato recipe is brought to you courtesy of Inez Copp.

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