Fish Chowder!!!!

Last night I made a wonderful Fish Chowder.....that is quite economical....you can use whatever you have on hand for the veggies AND a can or two of tuna. I used some "fresh fish" that I had frozen several months ago.....I knew its taste would be sort of flat so I just steamed the fish and added it to the chowder.....so Yummy!

Potato Tuna Chowder (Fish Chowder)
Serves 4 - 6 people

2 1/2 c diced potatoes (divided)
2 c chicken or veggie stock
2 T finely chopped onion
1/2 tsp salt
1/4 tsp sage
1/4 tsp paprika
Dash of white pepper
1/2 c sliced carrots
1/2 c green beans, cut into pieces
1/2 c sliced celery
3 c milk
1 (6 1/2 oz) can tuna fish, drained and broken into chunks.

1.) Combine 1 c potatoes, chicken stock, onion and salt in large saucepan; bring to a boil. Reduce heat, cover and simmer for 10 - 15 minutes, or until potatoes are fork tender.
2.) Add sage, paprika and pepper to saucepan; with fork, mash potatoes in saucepan.
3.) Add remaining potatoes, carrots, green beans, celery, and milk to mashed potatoes in saucepan; bring to a boil, then immediately reduce heat. Simmer for 15 minutes, or until veggies are tender.
4.) Add fish to saucepan. Simmer for 5 minutes, until well heated. Serve at once.

That is the recipe as listed in the book. Now here are my modifications/notes:

1.) Used one medium to large sized Yukon Gold potato.
2.) Since I had no Sage or White Pepper on hand, I used Summer Savory, Oregano, Basil, Marjoram and Black Pepper.
3.) While the potatoes were cooking, I steamed my fish by placing it in a shallow frying pan on a rack and adding some water, fish sauce, garlic and fresh grated ginger. Steamed until fish flaked. Took out and let it cool.
4.) No green beans on hand so I threw in some fresh asparagus, broken, some sliced mushrooms, fresh chopped parsley (coarsely chopped).
5.) Served with grated colby and a Strawberry Goat Cheese Salad.

There are many possibilities with this recipe. You can use any canned fish or oysters that you can find on sale. You can use whatever fresh veggies you have on hand or use some frozen veggies. Don't be limited by what the recipe says....use what you have on hand..... This can be quite economically ladies!

Original recipe from Creative Cooking: Fish and Other Seafood. Ottenheimer Publishers, Inc. 1992. Page 18.