🚨Full no-recipe recipe alert🚨 Speedy Fish Chowder: nyti.ms/2BGcxlP
Dice a strip or two of bacon if you’re a meat eater, or grab some butter if you are not (or use both if you are reckless). Add it to a Dutch oven set over medium-high heat and sauté with a few handfuls of diced onions, carrots and potatoes until the onions have gone translucent. Hit the mixture with some salt and pepper and a flash of smoked paprika if you have it. If you can find good corn on the cob, that would be a fine addition. So would a cup of frozen corn.
Do you have any fish stock? No? White wine? Surely you have water. Add enough liquid (of any combination of the above) so that the potatoes are almost swimming, then add a bay leaf and reduce the heat to a simmer.
Allow the chowder to bubble along until the liquid has reduced by a third and the potatoes are tender. Add a splash or two of milk or cream and allow it to heat and thicken slightly. Now cut the fillets into chunks and stir them in gently. Five minutes later: chowder. Serve with crusty bread.
2tablespoons chili powder(or less) — diluted in 2T warm water
2cups kidney beans — drained
garnish with shredded cheddar cheese & finely chopped red onions – optional**
Heat shortening or oil. Add onions, garlic, bacon and green peppers and saute until golden brown. Then add ground beef and stir until meat is lightly browned.
Add tomatoes, paste, sugar , salt and chili powder diluted with water.
Cover saucepan and bring to a quick boil. Lower heat and simmer slowly for30 minutes. Then add drained red kidney beans and simmer an additional15 minutes. Serve piping hot with a garnish of cheddar cheese & finely chopped red onions.