|
1 Pound Fresh or Frozen Fillets
1-1/2 Cups Frozen Corn
1 Teaspoon Chicken Bouillon Granules
2 Cups Water
1 Teaspoon Dried Thyme, Crushed
1/2 Teaspoon Salt\par 2 Tablespoons Garlic Powder
1/2 Teaspoon Cajun Spice
1/2 Cup Shredded Cheddar Cheese
2 Cups Milk\par 2 Tablespoons Flour
1 Cup Half-&-Half
2-1/2 Cups Peeled and Finely Chopped Potatoes
1 Teaspoon Worcestershire Sauce
Thaw fish if frozen. Cut into bite-sized chunks. Set aside.
In a large pot, combine water, potatoes, corn, garlic powder, Cajun spice, Worcestershire sauce, salt, thyme, and bouillon. Bring to a full boil, then reduce heat. Simmer for 10 minutes or until potatoes are tender. Use the back of a fork to partially mash the potatoes against the sides of the pot.
Combine milk, flour and half & half. Stir until well blended. Add to the potatoes, mixing in along with the fish chunks and cheese. Bring just to a boil, reduce heat and cover. Cook chowder about 3 minutes. Chowder will be ready to serve when the fish flakes easily with a fork.
|