V R E M O V E I H A B R D F F H P C T R T P R O P T I O N A L S E C O P S U S B C L P G R U I R C A R V P C A B T A H E P I E S Z L T R E A R E L P I H O D V S E N E Z O R F S E U T L B P P O P R I C R P R B A C H G N P R O P S R S E R E I W U L D T O N E U D E E P T T S C S C H N E O R R E R E D C E T E O E E A E C S N E I C H W O T N I P P P R E I L I O D N M O I S B Z S T A T O D S U R G W A H E A I E P R N H H T I D O E T R C S E S A O R L O S G I R L N D S I E V T E L R A V P E H I T T P E H T M E U L W T C O E E A R L C N R T I W N A I R B R O W N I Y I N O D I L P C S C I P O P E P P E R M E R W I S R P P R S L H E M Y H T I P O S G SEAFOOD CHOWDER (Word Search Version) Printed from COOKS.COM 1-1/2 lbs. cod fillets, fresh or frozen 1/4 lb. diced bacon 1 med. onion, finely chopped 1/2 c. celery, diced 1 chicken bouillon cube 2 c. boiling water 2 c. potatoes, diced 1 tsp. salt 1/4 tsp. thyme (optional) Pepper to taste 1 c. undiluted evaporated milk or 10% light cream 1 c. milk Add shrimp, prawns, scallops as desired Cut fish fillets in 1-1/2 inch cubes. Dice bacon into 1/2 inch pieces. Fry in saucepan until crisp and brown. Remove bacon and reserve. Saute onion and celery in remaining bacon fat until tender, but not browned (about 5 minutes). Dissolve bouillon cube in boiling water and add to vegetables, add potatoes and seasonings. Cover and simmer until potatoes are tender (about 10 minutes). Add fish and other seafood and simmer about 5-10 minutes. Add undiluted evaporated milk or cream and milk. Heat gently to blend flavors but do not boil or chowder may curdle. Taste and adjust seasoning if necessary, serve with bacon bits. |