Recipes for Fish Chowder Commercially Canned or Bottled Unopened

Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 cups expired fish chowder
• 1 cup milk
• 1 cup fish stock or vegetable broth
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen corn
• 1/2 cup heavy cream
• Fresh parsley, for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the potatoes, expired fish chowder, milk, fish stock or vegetable broth, bay leaf, dried thyme, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
3. Remove the bay leaf from the pot. Using a blender or immersion blender, puree half of the soup until creamy.
4. Return the soup to the pot and add the frozen corn. Cook for an additional 5 minutes.
5. Stir in the heavy cream and cook for another 2 minutes, until heated through.
6. Serve the creamy fish chowder hot, garnished with fresh parsley.

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 cups expired fish chowder
• 2 cups fish stock or vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup frozen peas
• 1 pound white fish fillets, cut into chunks
• Fresh parsley, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and red bell pepper. Sauté until the vegetables are tender.
2. Add the minced garlic and cook for an additional minute.
3. Pour in the expired fish chowder, fish stock or vegetable broth, diced tomatoes, dried thyme, paprika, salt, and black pepper. Bring to a simmer and cook for 15 minutes.
4. Add the frozen peas and fish chunks to the pot. Simmer for another 10 minutes, or until the fish is cooked through.
5. Serve the fish and vegetable stew hot, garnished with fresh parsley.
6. Note: Discard any expired fish chowder that has an off smell or appearance. Always ensure proper storage and handling of expired foods.

Ingredients

• 2 cans of commercially canned or bottled unopened fish chowder
• 1 cup diced potatoes
• 1/2 cup chopped onions
• 1/2 cup sliced carrots
• 1/2 cup frozen corn
• 1/2 cup milk
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 tablespoon butter
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat.
3. Add the onions, carrots, and potatoes. Cook until the vegetables are tender, about 5 minutes.
4. In a small bowl, whisk together the milk and flour until smooth.
5. Pour the milk mixture into the skillet with the vegetables.
6. Add the fish chowder, frozen corn, dried thyme, salt, and pepper. Stir well to combine.
7. Transfer the mixture to a greased casserole dish.
8. Sprinkle grated Parmesan cheese on top.
9. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the cheese is golden brown.
10. Remove from the oven and let it cool for a few minutes before serving.
11. Serve hot and enjoy!