Vermillion Bay Fish Chowder Recipe

Serves/Makes: 6

Ingredients:

• 1 pound flounder or other white-fleshed fish fillets, cut into 1-inch pieces
• 4 tablespoons butter or margarine
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 (8-ounce) bottle clam juice
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon Tabasco pepper sauce
• 2 cups cubed peeled and cooked potatoes
• 1 (17-ounce) can whole-kernel corn, undrained

How to cook Vermillion Bay Fish Chowder:

• In a 4-quart saucepan, melt the butter over medium heat. Add the celery and onion and cook for 5 minutes, or until tender, stirring frequently.
• Stir in the flour and cook for 3 minutes. Gradually stir in the milk and clam juice until smooth.
• Blend in the basil, thyme, salt, and Tabasco sauce.
• Gently stir in the fish, potatoes, and corn.
• Cook over low heat for 5 minutes, or until the fish flakes easily.

Note:
The Vermillion Bay Fish Chowder recipe very easy to prepare and so good!

This recipe for Vermillion Bay Fish Chowder serves/makes: 6

The Vermillion Bay Fish Chowder recipe is adopted from The Tabasco Brand Cookbook by Paul McIlhenny 2004.Main Ingredient: Flounder/Plaice (more Flounder/Plaice recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: American (more American recipes)