Very easy to prepareand very good tasting.


  • 1 lb fish fillets
  • 1 med onion-chopped
  • 1-2 tbs cooking oil
  • 2-10 3/4 oz cans of condensed cream of potato soup (undiluted)
  • 1 cup milk
  • 2-16oz cans mixed vegetables (undrained)
  • 1/2 tsp thyme
  • pinch ground black pepper


Cut fish into cubes. In a large sauce pan or Dutch oven,
saute onion until tender (not brown.) Add canned potato soup
and milk, mix together until smooth. Stir in all other ingredients then add the fish cubes. Cover and cook over
low heat for 20 to 30 minutes, or until fish is opaque and
flakes with a fork.

Serves 6-8

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Submitted 6/13/05.
Source: Favorite Brand Name Recipe, 1981
Submitted By: Ray
Boston Seafood Chowder