Quick-n-Dirty Fish Chowder
It's not fancy, but it's food. This came out better than I thought it would.
Quick-n-Dirty Fish Chowder
butter (1-2 Tbsp; 3 Tbsp is too much)
1 small onion, chopped small
a couple/three cloves of garlic, chopped
2 vegetable bouillon cubes
water
2 medium or 3 small potatoes, diced small
marjoram leaves
savory leaves
parsley leaves
ground black pepper and/or hot sauce
1/2 cup corn kernals
1-3 cups milk
1 6-7 oz. can tuna
Melt butter in a 2-quart saucepan and saute chopped onion and garlic on medium-high heat until deep golden brown. Break the bouillon cubes into the pan and stir to dissolve. Add the diced potatoes and just barely cover with water; sprinkle in herbs and pepper to taste. I would have added black pepper if I hadn't been out of it, so I used a few shakes of Tabasco instead; some people may want both. Stir well together and bring to a boil. Reduce heat to a bubbling simmer and cover if you choose; cook 5-8 minutes until potatoes are almost but not quite done. Stir in frozen corn and add milk until the pan is almost full (leave room enough for the tuna), and simmer until potatoes are completely cooked through but not disintegrating. If tuna is packed in oil, drain it now, but that's not necessary if it's water-packed. Flake the tuna into the chowder, stir until heated through, and serve.
Crossposted from http://montuos.dreamwidth.org/936076.html ;
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Quick-n-Dirty Fish Chowder
butter (1-2 Tbsp; 3 Tbsp is too much)
1 small onion, chopped small
a couple/three cloves of garlic, chopped
2 vegetable bouillon cubes
water
2 medium or 3 small potatoes, diced small
marjoram leaves
savory leaves
parsley leaves
ground black pepper and/or hot sauce
1/2 cup corn kernals
1-3 cups milk
1 6-7 oz. can tuna
Melt butter in a 2-quart saucepan and saute chopped onion and garlic on medium-high heat until deep golden brown. Break the bouillon cubes into the pan and stir to dissolve. Add the diced potatoes and just barely cover with water; sprinkle in herbs and pepper to taste. I would have added black pepper if I hadn't been out of it, so I used a few shakes of Tabasco instead; some people may want both. Stir well together and bring to a boil. Reduce heat to a bubbling simmer and cover if you choose; cook 5-8 minutes until potatoes are almost but not quite done. Stir in frozen corn and add milk until the pan is almost full (leave room enough for the tuna), and simmer until potatoes are completely cooked through but not disintegrating. If tuna is packed in oil, drain it now, but that's not necessary if it's water-packed. Flake the tuna into the chowder, stir until heated through, and serve.
Crossposted from http://montuos.dreamwidth.org/936076.html ;
comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID.