Fish Chowder Tarragon

Ingredients

• 3 Tbs cooking oil
• 3 lbs potatoes, cubed in 1-inch squares
• 1 large onion
• 2 cup milk
• 1 cup canned or frozen corn
• 1 tsp Worcestershire sauce
• 1 tsp tarragon
• 1 lb red snapper or any other white fish
• 1 tsp salt
• Black pepper to taste
• Butter
• In 4-5 quart pan, saut� onion in oil 3-5 minutes. Add diced potatoes, then
• fill with water until they are just covered. Boil 20-30 minutes until
• potatoes are falling apart and most of the water has dissipated without
• sticking to the bottom.

Instructions

1. Add salt, Worcestershire sauce, corn and tarragon, simmering for 15
2. minutes, then add whole fish, simmering another 15 minutes, gently breaking
3. up fish with stirring. Serve with a pad of butter and fresh ground pepper