Seafood Chowder

With cooler weather upon us (in Pennsylvania at least), soups are now more appropriate! I admit it was a little ridiculous for me to be cooking and blogging about soup in the middle of summer, but when you're on a budget and already have most of the ingredients, soup is pretty convenient.

Fish keeps our chicken company in the freezer; our supermarket usually has good deals on frozen fish, so we stock up for recipes such as this!

Seafood Chowder
from Better Homes & Gardens Biggest Book of 30 Minute Meals
Ingredients
12 ounces fresh or frozen fish fillets (such as salmon, orange roughy, or cod)
3 cups loose-pack frozen diced hash brown potatoes with onion and peppers (aka Potatoes O'Brien)
1 cup water
1 12-ounce can evaporated milk
1 10 3/4-ounce can condensed cream of shrimp or cream of potato soup
1/3 cup cooked bacon pieces
2 teaspoons snipped fresh dillweed or 3/4 teaspoons dried dillweed
1/4 teaspoon black pepper
1 2-ounce jar diced pimiento, drained

Instructions
1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut fish into 1-inch pieces. Set aside.

Oops! Fish down! Kat wasn't sure what to do....

2. Meanwhile, in a large saucepan combine hash brown potatoes and the water. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until tender.

We cooked up some turkey bacon and coarsely chopped it for the required bacon pieces.

3. Stir in evaporated milk, soup, bacon, dillweed, and pepper. Return to boiling. Add fish and pimiento; reduce heat. Cover and simmer for 3 to 5 minutes or until fish flakes easily when tested with a fork.

The evaporated milk and cream of chicken soup makes this chowder delightfully creamy and savory. It's perfect for a quick, warm meal this fall!