ELEANOR JOURARD’S GEFILTE FISH BROTH CHOWDER

Food From Friends, Soups & Sauces

Yield: 4 servings

broth from a jar or can of gefilte fish (or 1/2 cup water)
1 tbsp. butter, oil or margarine
1 or 2 medium onions, chopped
1-1/2 cups peeled and sliced potatoes
salt and pepper to taste
1 lb. any fish fillets, cubed
3 cups milk (2 per cent or skim)
2 tbsp. extra butter (optional)
soda crackers

Drain broth from gefilte fish and reserve.

Melt 1 tbsp. butter in large pot. Saute onions until limp but not browned. Add potatoes, salt and pepper, along with broth. Bring to a boil, cover and simmer on low heat for 10 minutes, stirring occasionally.

Add fish and simmer gently about 10 minutes longer, just until fish is opaque. Add more water if necessary.

Add milk and butter and heat gently (do not boil). Serve with soda crackers to crush on top. (If too thin, add some instant potato flakes or a little flour dissolved in water; if too thick, add a little milk.)