John’s fish chowder


1 cup finely diced onion
3 – 4 new potatoes, diced fine
2 stalks celery, diced fine with tops
1/2 cup finely diced green pepper
8 oz. Bottled clam juice
2 cans clear beef broth
2 15 oz cans stewed tomatoes

1 28 oz can crushed tomato in puree (contadina)
1 15 oz can tomato sauce
1 tbsp dried minced garlic
1 tbsp dried oregano
1 tbsp dried cilantro (optional)
1/2 cup pace picante sauce (optional)

1 to 1 1/2 lb. Pollack fillets – chopped into 1″ cubes

How to prepare

Saut onion and green pepper in small amount of oil in at least a 6 quart pan. Add 6 to eight cups of water and remainder of ingredients, except fish. Simmer 3 to 4 hours and add fish during last 30 minutes. Makes a hearty soup that freezes well.

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