Fish Chowder Tarragon

AuthorSite EditorCategory,
Yields1 Serving
 3 tbsp cooking oil
 3 lbs potatoes, cubed in 1-inch squares
 1 large onion
 2 cups milk
 1 cup cup canned or frozen corn
 1 tsp Worcestershire sauce
 1 tsp tarragon
 1 lb red snapper or any other white fish
 1 tsp salt
 Black pepper to taste
 Butter
1

In 4-5 quart pan, sauté onion in oil 3-5 minutes. Add diced potatoes, then fill with water until they are just covered. Boil 20-30 minutes until potatoes are falling apart and most of the water has dissipated without sticking to the bottom.

Add salt, Worcestershire sauce, corn and tarragon, simmering for 15 minutes, then add whole fish, simmering another 15 minutes, gently breaking up fish with stirring. Serve with a pad of butter and fresh ground pepper.

Ingredients

 3 tbsp cooking oil
 3 lbs potatoes, cubed in 1-inch squares
 1 large onion
 2 cups milk
 1 cup cup canned or frozen corn
 1 tsp Worcestershire sauce
 1 tsp tarragon
 1 lb red snapper or any other white fish
 1 tsp salt
 Black pepper to taste
 Butter

Directions

1

In 4-5 quart pan, sauté onion in oil 3-5 minutes. Add diced potatoes, then fill with water until they are just covered. Boil 20-30 minutes until potatoes are falling apart and most of the water has dissipated without sticking to the bottom.

Add salt, Worcestershire sauce, corn and tarragon, simmering for 15 minutes, then add whole fish, simmering another 15 minutes, gently breaking up fish with stirring. Serve with a pad of butter and fresh ground pepper.

Fish Chowder Tarragon