Show I rs V a a 1 S f i 7 Y h w rr o l 11 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 allover allover all allover over the we world rId are based upon one of the varieties of life name ly that man eats what is accessible accessible ac ac- ac 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 for home use home use are the answer to quick and wonderful ch chowders Fresh or frozen vegetables plus nutritious whole milk are the remaining ingredients in chowder chow chow- der preparation Perfect for lunch with crackers crack ers or for a late supper chowders chowders chow chow- ders offer wonderful eating anytime of the year FISH CHOWDER 4 V cup stick butter 1 cup thinly sliced onion 1 cup cubed raw potato 1 cup sliced raw carrot 1 cup water 2 teaspoons salt saIt divided l e teaspoon pepper 1 1 lib Ib lb frozen haddock defrosted and cut into inch 1 cubes 3 cups milk 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 simmer until carrot is almost tender about 15 minutes Add fish milk herbs and remaining 1 teaspoon salt saIt heat to simmering and cook until fish flakes easily Blend together light cream and flour add to chowder and heat thoroughly Makes 8 cups chowder chowder chow chow- der enough for 8 to 10 servings |