&noscript=1 />

Prep Time:
15 minutes

Cook Time:
30 minutes

Servings:
6 to 8 servings

Prep Time:
15 minutes

Cook Time:
30 minutes

Servings:
6 to 8 servings

Garden Fish Chowder

INGREDIENTS

Garden Fish Chowder

  • 2 Tbsp. (30 mL) Crisco® Golden All-Vegetable Shortening 
  • 1 green pepper, chopped
  • 1 C. (250 mL) thinly sliced celery
  • 1/4 C. (50 mL) chopped green onion
  • 1 clove garlic, minced
  • 28 oz (784 g) diced tomatoes
  • 2 C. (500 mL) water
  • 1 tsp. (5 mL) instant chicken bouillon granules
  • 1/4 tsp. (1 mL) salt
  • 1/4 tsp. (1 mL) dried basil leaves
  • 1/8 tsp. (0.5 mL) dried dill weed
  • 3 to 4 drops hot red pepper sauce
  • 1 C. (250 mL) frozen whole kernel corn
  • 1 lb (454 g) fresh white fish fillets, 1/2-inch (1.3 cm) thick, cut into 1-inch (2.5 cm) chunks

DIRECTIONS

  1. In 3-quart (3 L) saucepan, melt shortening. Add green pepper, celery, green onion and garlic. Cook and stir over medium heat until tender. Stir in tomatoes, water, bouillon granules, salt, basil, dill weed and red pepper sauce. Heat to boiling. Reduce heat; cover and simmer for 15 minutes to blend flavours.
  2. Stir in corn. Gently stir in fish. Cook over medium heat for about 5 minutes, or until fish flakes easily with fork, stirring gently.