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The Brooklyn Museum

Fish Chowder

I love preparing this soup during rainy days!! Chunky and filling!
This is very simple to make but really delicious!
2 fish fillets( I used Cream Dory fish), cubed
salt and pepper, for seasoning the fish
1/2 of a medium onion, chopped
3 celery stalks, chopped or 1/4 tsp celery powder
2 large potatoes, peeled and cubed
1 can Cream of Mushroom Condensed Soup
1 cup chicken broth or water (if using water, you might want to use 1 cube of chicken bouillon)
1.  Season the fish fillets and pan fry. Set aside.
2.  Saute the onion and celery stalks until fragrant.  Add the fried fish. Cook for a few seconds. 
3.  Mix the chicken broth and Cream of Mushroom soup in a bowl.  Add to the onion, celery and fish.
4.  Add the potatoes.
5.  Simmer for 20 to 25 minutes(until the potatoes are soft to eat).
Enjoy with crackers!!


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