This recipe was posted on the C A Board by Timbo
You could make fish chowder with it. I make it in the Fall usually and everybody loves it!
From the Maryland Seafood Cookbook II:
2 (10 1/2 oz) cans condensed cream of potato soup
2 1/2 cups milk
2 cups cooked, flaked fish (flounder, rock, sea trout, etc.)
1 (4 oz can kernel corn, drained
2 tablespoons butter or margarine
Dash onion powder
S & P to taste
Put soup in 3 - qt saucepan; stir in milk.
Add fish, corn, butter, onion powder, paprika, salt and pepper. Cook over low heat, stirring until well blended and completely heated. DO NOT BOIL. Makes 8 cups.
Yes, rj. Thanks for transferring this chowder recipe. It was in response to somebody's question about how to cook rockfish. I've made it a lot over the years. Everyone who tries it loves it. I digress slightly from the original recipe by adding a whole can of drained, kernel corn (10 1/2 oz I think) and a little more milk than what is called for. Most of the time I use 2% milk (because thats what I mostly have in the house) but I think it tastes better with whole milk as I've made it both ways. Oh and, I always use Campbell's cream of Potato soup. No relation.
Timbo, What the best way to cook the fish for your chowder -baked, steamed, brolied or what ? I had your chowder once and it's good. Just not sure how to make the "cooked" fish.
Sportfishing at it's finest onboard "Top Dog"
MSSA Essex-Middle River Chapter, MSSA Executive Board
That's a good point Frank. As the recipe states, the fish must be cooked first. I usually bake it with a very little bit of butter or margarine and S & P but one could also grill it or even microwave it. Its important to fillet the fish properly and even when you're adding it to the chowder to double check for bones.
I do the same recipe but add about a pound of crumbled fried bacon at the end.
Thanks R.J. I'm going to give it a whirl Sunday
Well I pulled it off late last night ! Eating it for lunch for today ! Well it tasted real good last night but then again I had to many cocktails to really know !!!! 2 hrs till lunch !!!
Well I finally made some for myself from some old filets in the freezer, really good & easy to do, like most soups & stews it actually tastes better the second day,,I took Rus's suggestion & added some crumpled bacon, not a whole pound but several slices for some flavor
Glad to hear you guys all enjoyed it! I'm going to add some bacon in mine too next time I make it. Oh and by the way, I almost always use about twice as much fish as is called for.