Sunday, June 22, 2008
Chowder can be cooked either on the stove top or in a microwave oven. Any type of boneless white fish fillets may be used. Recipe serves 4.
1 ounce (30 g) butter
1 onion, chopped
2 tablespoons all-purpose (plain) flour
2 potatoes, diced
2 small chicken stock cubes, crumbled
4 cups (1 litre) water
8 ounces (250 g) boneless white fish fillets, chopped
10 ounce (310 g) can corn kernels, drained
6 ounce (200 g) can peeled shrimp (prawns), drained
2/3 cup milk
2 teaspoons lemon juice
1. Melt butter in medium saucepan (or microwave on High 30 seconds), add onion, stir over medium heat for about 3 minutes (or microwave on High for about 3 minutes) or until onion is soft.
2. Stir in flour, cook 1 minute (or microwave on High 1 minute). Add potatoes and combined stock cubes and water, bring to boil, reduce heat, simmer for about 8 minutes (or microwave on High for about 10 minutes) or until potatoes are tender.
3. Stir in fish, corn, shrimp, milk and lemon juice, simmer for about 5 minutes (or microwave on High for about 3 minutes) or until fish is cooked. Serve sprinkled with dill, if desired.