So-Quick Seafood Chowder

So-Quick Seafood Chowder

Southern Living JANUARY 2001

  • Yield: 2 quarts
  • Cook time:13 Minutes
  • Prep time:15 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.


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So-Quick Seafood Chowder recipe