Southwest Fish Chowder
 

It's New England fish chowder with a kick.

Southwest Fish Chowder

3-4 Tog (or bass) Fillets cut in chunks (1”X1”)
12 oz BirdsEye Frozen Southwestern Corn Vegetable Mix
1 Potato – peeled & diced
1 Onion – peeled & diced
2 cups Clam Juice
2 cups Water
3 cups Light Cream
4 slices Bacon
Cayenne Pepper to taste (little goes a long way)
Salt & Pepper to taste
Parsley to taste

Fry bacon crisp, crumble & set aside. Drain bacon grease from pan and lightly fry onions.

Combine all ingredients EXCEPT FOR THE HALF & HALF in large pot. Heat on high until boiling – stir occasionally. Once soup reaches a boil, reduce to medium/low heat and cover. Allow to simmer covered for 15 minutes.

Remove cover, add 3 cups of Light Cream, reheat as needed – do NOT boil.

Serve with corn bread.

Re: Southwest Fish Chowder
 

Did not see any call for half and half in the recipe.

Re: Southwest Fish Chowder
 

You're completely right. I swapped out the original "half and half" for "light cream" and forgot to do it down in the bottom part of the recipe. Can use either, but I prefer the light cream.

Re: Southwest Fish Chowder
 

I made this over the weekend. Simple to make.
Great recepie with just enough "kick".

Re: Southwest Fish Chowder
 

Will try this out! Thanks for sharing.

Re: Southwest Fish Chowder
 

Someone just dropped me off some Fresh tog (Thx. John) and I will be making this easy chowda tonight for the boys at work.

Put a slight twist to this. I added minced clams and a pound of shrimp with double the southwest corn mix.
Yum!

Re: Southwest Fish Chowder
 

Delicious !!!

Re: Southwest Fish Chowder
 

Togalicious !!!!

Re: Southwest Fish Chowder
 

Bumping this up to the top for the winter.
Yum yum yum!

Re: Southwest Fish Chowder
 

Man this looks amazing. I have to give this one a shot. Plenty of tog in the freezer.