FISHERMANS WHARF CHOWDER

By allienordquist

Ingredients

• 1/3 C. BUTTER
• 1 C. DICED ONION
• 1 C. DICED CELERY
• 3/4 C. GREEN PEPPER
• 3/4 C. CHOPPED CARROTS
• 1/3 C. CHOPPED FRESH PARSLEY
• 2 CLOVES OF CRUSHED GARLIC
• SAUTE' ABOVE AND ADD ENOUGH FLOUR(ABT 3 TBLS)S TO ABSORB ALL FAT. COOK 2 MINS.
• 1-2 LBS SLIGHTLY FROZEN COD(CUBE)
• 1-2 CANS CLAMS WITH JUICE
• 1 CAN CLAM CHOWDER
• 1 CAN CREAM OF POTATO
• 1 CAN CREAM OF SHRIMP
• 1 C. TOMAO SOUP
• 3 TBLS TOMATO PASTE
• 1 CAN OF GOOD TUNA (DRAINED)
• 1 TBLS CHICKEN BASE PASTE (NOT CRYSTALS)
• 1/2 TEAS LEMON JUICEE
• 1 TEAS EACH OF BASIL, THYME,
• 1/2 TEAS OREGANO LEAF
• 1 # SALAD SHRIMP
• 3 CUPS OF COOKED POTATOES DICED
• 1 1/2 C. HALF AND HALF CREAM
• 1 TEAS SALT AND PEPPER TO TASTE.

Preparation

Step 1

ADD 2 CUPS WATER TO SAUTED VEGETABLES
ADD COD AND SIMMER 5 MINUTES TIL FLAKEY
DON'T OVERCOOK AS FISH BECOMES RUBBERY.
COOK POTATOES AND DRAIN
SADD THE REST OF INGREDIENTS AND COOK TILL IT STARTS TO BOIL

ENJOY I LET IT STAND AWHILE BEFORE SERVING
SERVE WITH A NICE SALAD AND CRUSTY FRENCH BREAD