Summer's Best Fish Chowder
Cooking Time: 25 min
What You'll Need:
6 cups (1-1/2 quarts) milk
1 (10-ounce) package frozen corn
1 (9-ounce) package frozen peas
2 pounds fresh or frozen catfish, thawed if frozen, cut into 1-inch pieces
1 tablespoon dried thyme
1 1/2 teaspoons onion powder
1 teaspoon dried basil
1 1/2 teaspoons salt
1 teaspoon black pepper
1 1/2 cups instant mashed potatoes
What To Do:
1. In a large pot over medium-high heat, combine all ingredients except potato flakes. Bring to a boil, then reduce heat to low and simmer 8 to 10 minutes.
2. Stir in potato flakes then simmer 3 to 5 additional minutes, or until thickened. Serve immediately.
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