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Show iliilliiiiipw I L;:;.;.; : :::::! ::S:::" ?::: :S : l" :: l: : :: ! ' - -: -::,,:-:'S&Xvvf:: v;::' iMmmmmm shj 3EKigMsaiaSE"Mw :s; w - - ss w Anytime is Chowder Time Caught without a luncheon menu? Or, even a dinner idea' Look no further than your freezer and a package of fish fillets. Chowders, like soups all over the world, are based upon one of the varieties of life, namely, name-ly, that man eats what is accessible ac-cessible especially when it is free. And that's exactly how the fish chowder became so popular on the seashore where it originated. Of course, now that very few of us are catching or producing our food stuffs, we must of necessity turn to those items that coincide with modern living Frozen fish fillets, stored ready lor home-use are the answer to quick and wonderful chowders resh or frozen vegetables, plus nutritious whole milk are the remaining ingredients in chowder chow-der preparation. Perfect for lunch with crackers crack-ers or for a late supper, chowders chow-ders offer wonderful eatin anytime of the year " FISH CHOWDER M cup (y2 stick) butter 1 cup thinly sliced onion 1 cup cubed raw potato 1 cup sliced raw carrot 1 cup water 2 teaspoons salt, divided Vs teaspoon pepper 1 pkg. (1 lb.) frozen haddock, defrosted and cut into 1-inch cubes 3 cups milk Vi teaspoon leaf rosemary Vi teaspoon leaf thyme 1 cup light cream 2 tablespoons flour Melt butter; add onion, potato, carrot, water, 1 teaspoon salt and pepper. Cover and simmei until carrot is almost tender, about 15 minutes. Add fish' milk, herbs and remaining 1 teaspoon salt; heat to simmering and cook until fish flakes easily Blend together light cream and flour; add to chowder and heal thoroughly. Makes 8 cups chowder, chow-der, enough for 8 to 10 servings, |