Prep Time
15 Mins
Cook Time
13 Mins
Yield
2 quarts

How to Make It

Step 1

Cut fish fillets into 1-inch pieces.

Step 2

Bring hash browns and 1 cup water to a boil in a large saucepan; reduce heat, cover, and simmer 5 minutes or until tender.

Step 3

Stir in evaporated milk and next 5 ingredients; return to a boil. Add fish and pimiento; cover, reduce heat, and simmer 3 to 5 minutes or until fish flakes easily. Serve immediately.

Step 4

NOTE: For testing purposes only, we used Ore-Ida Potatoes O'Brien and Hormel Real Bacon Bits.

Ratings & Reviews

Wonderful Seafood Chowder!

Mari
November 10, 2016
We loved this quick method of making seafood chowder! Very good. However I made one change by boiling 1 diced up potato in a cup of chicken broth then adding it to a thickener of sautéed finely chopped onion in 1 TBSP. butter and 1TBSP. flour in place of the canned potato soup. I did this only because I don't like any form of potatoes from a can. (Picky I know)! Still, it was very quick! I just bought the cook book (Quick Fixes with mixes), from southern living. It's full of deliciously looking recipes that I plan on making!