Recipe - Redfish Chowder

1 One half cup V8® vegetable juice
2 tablespoon Onion; minced
1 One half cup V8® vegetable juice; no
added salt
1 tablespoon Dried parsley
1 pound Fish fillets; cut in 1"
cubes
2 teaspoon Worcestershire sauce
1 One half cup Corn with red and green
peppers, drained

Combine all ingredients in saucepan. Bring to boil. Reduce heat: cover and
simmer 5 minutes or until fish flakes easily. Stir occasionally. Serve with
toasted French bread slices.

From A Votre Sante BY: Greater Baton Rouge Health Care Alliance1988

Recipe by: MARIA BOVILL Alliance Cookbook Coordinator LSU Student

Posted to MCRecipe Digest V1 #858 by Emily Griffin
emgriffi@ix.netcom.com on Oct 21, 1997