Blackfish Chowder
Got this recipe from another board awhile back. Thought I would share it with njfishing members.
Easy to make and tastes great!
A couple of years ago, a neighborhood friend and I were talking about the blackfishing every time we met at the deli. When it came down to how we cook it, he said he would bring me some of his blackfish chowder next time we met. He did, and I took it home & tried it. It was the best I ever tasted! I finally was able to pry the recipe out of him, and was amazed to see the ingredients! I thought it had a whole bunch of secret herbs and spices, but as you see, it's pretty simple.
BLACKFISH CHOWDER
Ingredients:
-------------COPY & PASTE TO NOTEPAD & PRINT--------------
2 pounds blackfish fillets, cut into chunks
3 cans Campbell's cream of mushroom soup
1 can Campbell's cheddar cheese soup
3 cups water
2 tablespoons butter or margarine
1 1/2 pound potatoes, skinned and cut into bite size pieces
1 large onion, chopped
2 stalks celery, chopped
1 teaspoon white pepper
---------------TO MAKE YOUR INGREDIENT LIST----------------
Boil potatoes in water for 1/2 hour, drain and set aside. In a kettle, melt butter and add chopped onion and celery, and saute under low heat until soft. Add soups mixed with water, potatoes and pepper, and heat, stirring often, until it begins to boil. Add fish and simmer for 20 minutes
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