This Fish Chowder recipe is an easy dish which tastes delightful and is very good for you. It is full of flavor and is a favorite of
everyone even people who don’t love fish.
Below is the history of Chowder for those that are interested.
Fish Chowder
The picture above is taking out just the fish and vegetables.
I started this fish chowder recipe with a can of creamed corn and poured that in the bottom of a glass baking dish.
I started this fish chowder recipe with a can of creamed corn and poured that in the bottom of a glass baking dish.
I then add three pieces of tilapia filets resting on top of
the corn or you can use any type of white fish. I love tilapia because it is light and doesn't have bones.
I seasoned the Fish Chowder with paprika, chili powder,
onion powder, garlic, Italian seasoning, oregano, basil, salt and pepper. A
couple of sprinkles will work. You can add any extra ones you like or omit
the ones I named if you don’t like them.
The next layer of this Fish Chowder recipe consist of layering mushrooms, sliced
onions, and peppers on top of the fish. I topped it with
cilantro and put it in the oven for about 30 minutes. When it came out I put cheese over the top
and when it was melted the Fish Chowder was done.
I took the Fish Chowder for lunch the next day and it was wonderful. It would be a way to get you kids to eat fish
without tasting the fish.
Enjoy
Chowder History
Chowder has its roots in the Latin word calderia, which originally meant a place for warming things, and later came to mean cooking pot. A simple dish of chowder, in the past considered to be "poor man's food," has a history that is centuries old. Vegetables or fish stewed in a cauldron thus became known as chowder in English-speaking nations, a corruption of the name of the pot or kettle in which they were cooked. Different kinds of fish stews exist in almost every sea-bound country in the world.
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