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Campbell's Fish Chowder

1 Pound White Fish or 2 Large Fillets
2 Tablespoons Margarine
2 Carrots
2 Celery Sticks
1 Large Onion
4 - 6 Medium Potatoes
1 Cup Hot Water
2 Tablespoons Chicken Bouillon
1/4 Cup Flour
1 Teaspoon Salt
1/2 Teaspoon Pepper
6 Cups Milk
1/2 Cup Grated Cheddar Cheese

Put margarine in dutch oven. Dice carrots, celery and onion. Mix all together and cover. Cook on low heat until done.
Peel and dice potatoes. Cook in a separate pot with a bit of salt. Drain potatoes when done.
Stir flour into cooked vegetables. Dissolve bouillon in hot water and add to vegetables. Cut up fish and add to vegetables. Cover and cook until fish is done. Add potatoes and 6 cups milk. Stir often until hot. Add grated cheese. Stir until cheese is melted. DO NOT BOIL.
Submitted by: Minnie Campbell Souris, PEI

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