Results 1 - 9 of 9 for pollock chowder

Thaw fish if frozen. Cut fish into bite-size pieces. Heat remaining ingredients except parsley to boiling in large saucepan. Add fish; heat to ...

First you put ... thickness you want. You could probably substitute clams instead of pollock for a clam chowder. Just add a bit ... I haven't tried that.

Saute onions and ... Stir. Let the chowder cook on the ... after it's had a chance to "come together" in the refrigerator overnight.) Serves 6-8 people.

Saute bacon in large saucepan over medium heat until crisp. Stir in onion, garlic, cumin and pepper flakes. Saute five minutes or until onions are ...

Cook salt pork until crisp. Add onion, potatoes, water and salt. Simmer, covered, until almost tender. Add fish and scallops and hot milk. Simmer ...

In a large saucepan, melt a stick (1/4 lb.) butter or preferred butter on medium heat. Add cubed fish and saute about ten minutes. Add 4 cups water, ...

1. Melt butter in 6 quart saucepan or kettle. Add potatoes, carrots, onions, cloves, dill, bay leaf and salt, if using. Add boiling water. Simmer, ...

In a 1 gallon pot, melt butter; add garlic and stir. Add onions and green and red peppers. Then add spices and herbs. Saute ingredients until onions ...

Simmer fish with ... cream to potato mixture. Add remaining fish. Chowder is best when made a day or two before serving. Refrigerate, then slowly reheat.


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