Tabasco Classic - Vermillion Bay Fish Chowder * Recipe
Yield: 6 servingsYield: 6 servings
Recipe by luhu.jp
Ingredients:
4 tablespoon: butter or margarine,
1/2 cup: chopped celery,
1/2 cup: chopped onion,
1/4 cup: all-purpose flour,
2 cup: milk,
8 oz: clam juice,
1/2 teaspoon: dried basil,
1/2 teaspoon: dried thyme,
1/2 teaspoon: salt,
1/2 teaspoon: tabasco pepper sauce,
1 lb: flounder fillets, cut into 1 piece, s
2 cup: potatoes, cooked, peeled cubed,
17 oz: can whole kernel corn, undrained,
Directions:
In a 4 quart saucepan, melt the butter over medium heat. Add the
celery and onion; cook for 5 minutes, or until tender, stirring
frequently. Stir in the flour and cook for 3 minutes. Gradually
stir in the milk and clam juice until smooth. Blend in the basil,
thyme, salt and Tabasco sauce. Gently stir in the fish, potatoes and
corn. Cook over low heat for 5 minutes, or until the fish flakes
easily.
From: The Tabasco Cookbook.
Yield: 6 servings
Source from luhu.jp
celery and onion; cook for 5 minutes, or until tender, stirring
frequently. Stir in the flour and cook for 3 minutes. Gradually
stir in the milk and clam juice until smooth. Blend in the basil,
thyme, salt and Tabasco sauce. Gently stir in the fish, potatoes and
corn. Cook over low heat for 5 minutes, or until the fish flakes
easily.
From: The Tabasco Cookbook.
Yield: 6 servings
Source from luhu.jp