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Easy Fish Chowdah PDF
SalmonKing   

1/2 stick butter
1 large onion, chopped
2 large russet potatoes, peeled and diced into 1/2-inch pieces
1 to 1 1/2 pounds boned salmon or white fish
approximately 3 cups half and half
1/2 to 1 teaspoon salt
1/2 teaspoon thyme
pepper to taste

Melt the butter in a large saucepan. Add the chopped onions and cook till onions are golden but not browned. Put the diced potatoes atop the onion. Then lay fish (just as you bought it, not cut up, unless it's more than 1-inch thick, in which case it should be cut into pieces) atop potatoes and add water to just cover potatoes. 

Cover pot and bring to a boil and then simmer just till potatoes are cooked through, 10 to 15 minutes. Fish will be cooked at this point, too. Take a fork and stir soup, breaking up fish.

Add half and half and stir to blend. Season to taste with salt, pepper and thyme. Heat just to a simmer, but don't actually let soup boil. Let it sit for 5 minutes or so to let flavors blend. Serve hot, with a pat of butter on top.
 
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