Fish Chowder

1. 1

   Saute the ham and onions in a large pot over medium heat until the onions are tender but not brown.

2. 2

   Add potatoes and water; cook until potatoes are done.

3. 3

   Add fish and cook until the fish may be separated in large pieces with a fork.

4. 4

   Add milk and seasonings. (For a richer soup, substitute 1 cup of cream for 1 cup of the milk.)

5. 5

   Garnish with finely minced parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.