Clif's Hearty Fish Chowder

Recipe Number: 3
Contributor: C. Wirthy Test Kitchens
 Serves: 8
Calories Per Serving:
Preparation Time:
Difficulty: 2

Ingredients:

4 cups peeled cubed red potatoes (6 medium), 1/2-inch cubes
2 teaspoons salt
15 whole peppercorns
6 whole pieces of allspice
1/2 cup margarine or butter

2 lbs. C. Wirthy salmon fillets, thawed, cut into 2 inch pieces
1 can (12oz.) evaporated milk
2 medium onions, thinly sliced
3 tablespoons snipped fresh parsley

Cooking Instructions:

Place potatoes in 4-quart Dutch oven or stock pot. Add just enough water to cover potatoes. Bring to a boil over medium-high heat. Add salt, peppercorns and allspice. Cook for 3 to 5 minutes, or until potatoes are tender-crisp. Reduce heat to medium low.  Add margarine and milk. Stir until margarine is melted.

Layer onion slices over potatoes. Arrange salmon pieces on top of onions. Simmer (do not boil) for 20 to 30 minutes, or until fish is firm and opaque and just begins to flake and onions are tender, turning salmon pieces over once or twice.

Serving Suggestions:

Sprinkle each serving evenly with parsley.