Fish Chowder Recipe | Jewish Recipes
How to prepare "fish chowder"
1 1/2 cups diced raw potatoes
1 1/2 cups water
1 1/2 cups milk
2 cups flaked leftover fish* (boiled, broiled or baked)
salt and pepper, to taste
2 tablespoons butter
1 tablespoon flour
boil potatoes in water until tender. add milk and fish, and season to taste. blend flour in hot melted butter and thin into a smooth paste with 3 tablespoons of liquid from pot. cook 5 minutes longer and serve. garnish with minced parsley.
* canned salmon or tuna fish may be substituted.