So-Quick Seafood Chowder

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Cook: 13 Minutes


12 ounces fresh or frozen orange roughy fillets, thawed
1/2 (24-ounce) package frozen hash browns with onions and peppers
1 cup water
1 (12-ounce) can evaporated milk
1 (10-3/4-ounce) can cream of potato soup, undiluted
1/4 cup bacon bits
2 teaspoons chopped fresh dill or 3/4 teaspoon dried dillweed
1/4 teaspoon salt
1/4 teaspoon pepper
1 (2-ounce) jar diced pimiento, drained
Garnish: fresh dill sprig


Cut fish fillets into 1-inch pieces.

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

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.

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