Short Cut Cod Chowder Recipe

• 2 pound frzn or possibly fresh cod
• 1/4 c. butter
• 1 med. potato, peeled and diced
• 2 sm. carrots, sliced
• 1/2 c. sliced celery
• 1 c. quartered fresh mushrooms
• 2 (10 3/4 ounce.) cans cream of potato soup
• 1 1/3 c. lowfat milk
• 1 1/3 c. water
• 1 c. canned pearl onions
• 1 teaspoon seasoned salt
• 1/2 teaspoon grnd pepper
• 1 teaspoon Worcestershire
• 1 sheet frzn puff pastry, thawed

1. If frzn, unwrap fillets and allow to stand at room temperature 20 min; then cut into 1-inch cubes.
2. Heat butter; add in potatoes, carrots, celery and mushrooms.
3. Cover; cook over low heat about 10 min.
4. Stir in potato soup, lowfat milk and water; bring to a simmer.
5. Add in fish, onion, salt, pepper and Worcestershire.
6. Cut puff pastry into circles.
7. Spoon hot chowder into heat-proof bowls.
8. Top with pastry and bake in a 425 degree oven 15 min or possibly till pastry is golden brown.
9. BAKING VARIATION: Bake puff pastry separately on a baking sheet, according to package directions.
10. Simmer chowder 5 min to cook fish; serve topped with pastry cut-outs.
11. TOPPING VARIATION: Blend 2 c. biscuit mix, 1 c. shredded Cheddar and 1 c. lowfat milk.
12. Place a dollop on each bowl; bake at 425 degrees about 15 min.

cod, butter, potato, carrots, celery, mushrooms, cream of potato soup, milk, water, pearl onions, salt, grnd pepper, worcestershire, pastry

Taken from cookeatshare.com/recipes/short-cut-cod-chowder-54364 (may not work)