Shelby’s Cape Cod Fish Chowder

By Shelby Alton

It’s soup time! This soup is hearty, healthy, fun to make, and absolutely delicious. Serve it with some crusty bread.

Serves: 4

Time: 30 minutes

Allergens: grains, nightshades, dairy

Ingredients

• 1 large chopped onion
• 4 tablespoons butter
• 3 large sliced potatoes
• 2 teaspoons salt
• ½ teaspoon basil
• ¼ teaspoon pepper
• 2 cups (0.47 l) water
• 1 pound (0.45 kg) fresh or frozen cod cut into cubes
• 1 can evaporated milk
• 1 can corn
• Parsley and Pimento

Directions

1. Sauté onion in butter until soft
2. In a large pot place onions and top with potatoes, salt, basil pepper, and water. Cover and simmer for 15 minutes.
3. Place fish over potatoes. Cover and simmer until fish is flaky and potatoes are tender.
4. Stir in corn (undrained) and evaporated milk. Heat until just boiling.
5. Ladle into bowls and garnish with parsley and pimento. MSN