Show r f Anytime n ime is Chowder Time 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 oC the varieties of life liCe namely name name- ly that man eats what is accessible 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 use home the are 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 Cor lunch with crack crack- ers rs or for a late ders supper chowders chow chow- offer wonderful eating anytime of oC the year FISH CHOWDER J J 4 cup h stick butter 1 cup thinly sliced onion 1 cup cubed raw potato 1 cup sliced raw carrot 1 cup water 2 t teaspoons salt divided Ys teaspoon pepper 1 1 lIb Ib frozen haddock defrosted and cut into inch 1 cubes 3 cups milk h teaspoon leaf rosemary J 4 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 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 chow chow- der enough for Cor 8 to 10 servings |