Week 15 - Quick Hearty Fish Stew

I have a confession to make......on great occasion...I use canned soups!

SHSHSHSHSHSH......

On this weeks menu I used canned New England Clam Chowder and turned it into a delicious fish chowder that will make you friends and family say WOW. The only problem I have found is that since the potatoes are so evenly cut it gives it away that it is semi homemade.

I keep certain ingredients on hand so that I can make quick meals when life gets hectic. The soups are bought when I can get the BOGO deal. If not I end up spending $10.00 on 4 cans of soup and that is way too much money for my budget.

The fish I used for this dish was Swai. It is a basic white fish without any fishy taste. I use it often in my soups and stews. I can get it at a discount grocer for under $10.00 for 2 lbs.

Quick and Hearty Fish Chowder

4 Cans non condensed Clam Chowder

1 Can corn

1 to 2 cans Diced tomatoes with chili's or without (depends on if you like heat)

1 cup diced colored peppers

1/2 cup water or stock

Seafood seasoning (to taste)

Creole seasoning (to taste)

2 T dried parsley

mushrooms (optional)

1 - 2 lbs white fish

salt & pepper to taste

Combine all ingredients except fish into stock pot. Let simmer for 1 hour. Add fish and cook until fish starts to break apart. Serve immediately.

Do not over stir. The fish breaks up. It is better when they are served in nice big pieces.

#kathycooks4u