A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Really Easy Manhattan-Style Fish Chowder
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- #69965
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3/4 pound fresh or frozen fish fillets
1 can (24 ounce size) V-8 vegetable juice
1 can (11 ounce size) corn with peppers
1/2 cup sliced green onions
1/4 cup chicken broth
1 1/2 teaspoon snipped fresh thyme
1 teaspoon Worcestershire sauce
4 dashes bottled Tabasco hot pepper sauce (or to taste)
directions
Thaw fish, if frozen. Cut fish into 3/4-inch pieces.
In a large saucepan combine vegetable juice, corn, green onion, chicken broth, thyme, Worcestershire sauce, and hot pepper sauce.
Bring to boiling. Reduce heat and simmer, covered, for 8 minutes.
Add fish to saucepan. Return to boiling.
Reduce heat and simmer, covered, for 3 to 5 minutes more or until fish flakes easily with a fork, stirring once.
added by
rfrmarybeth
nutrition data
Nutritional data has not been calculated yet.
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