Manhattan Fish Chowder
12 ounces of fresh or frozen fish fillets
one 24 ounce can of vegetable juice
one 11 ounce can of whole kernel corn with sweet peppers
1/2 cup of sliced green onions
1/4 cup of chicken broth
1 1/2 teaspoons of snipped fresh thyme or 1/2 teaspoon of dried thyme, crushed
1 teaspoon of Worcestershire sauce
Several dashes of bottled hot pepper sauce
Thaw fish, if frozen. Rinse fish. Cut fish into 3/4 inch pieces. In a large saucepan combine vegetable juice, corn, green onions, broth, thyme, Worcestershire sauce, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 8 minutes.
Stir fish into juice mixture. Return to boiling; reduce heat. Cover and simmer for 3 to 5 minutes more or till fish flakes easily with a fork, stirring once. Makes 4 servings
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