Sea-Land Chowder

1. 1

   Thaw fish if frozen.

2. 2

   Skin fillets and cut in pieces about 1 inch square.

3. 3

   In a 3-quart saucepan, cook onion in margarine until tender, but not brown.

4. 4

   Add the potatoes, water, salt and pepper. Cover and simmer for 10 minutes.

5. 5

   Add the fish and simmer 5 to 10 minutes longer or until fish flakes easily when tested with a fork, and potatoes are tender.

6. 6

   Add the milk and corn.

7. 7

   Heat but do not boil.

8. 8

   Serve hot; garnish with parsley.

No additional tips available.