So-Quick Seafood Chowder

This gem goes together in a jiffy thanks to several shortcut ingredients.

• 12-oz. frozen, loose-pack, diced hash brown potatoes with onions and peppers (3 cups)
• 1 cup water
• 12 oz. fresh or frozen and thawed fish fillets, such as salmon, orange roughy, or cod
• 12-oz. can (1-1/2 cups) evaporated milk or evaporated skim milk
• 10-3/4-oz. can condensed cream of shrimp or cream of potato soup
• 1/4 cup crisp-cooked or canned bacon pieces
• 2 tsp. snipped fresh dill or 3/4 tsp. dried dillweed
• 1/4 tsp. pepper
• 2-oz. jar diced pimiento, drained
• Fresh dill sprigs (optional)

1. In a large saucepan bring potatoes and water to boiling; reduce heat. Cover and simmer for about 5 minutes or until tender.

2. Meanwhile, rinse and drain fish; pat dry with paper towels. Cut into 1-inch pieces. Set aside.

3. Stir evaporated milk, condensed soup, bacon pieces, dillweed, and pepper into potato mixture. Return to boiling. Add fish and pimiento; reduce heat. Cover and simmer for 3 to 5 minutes more or until fish flakes easily when tested with a fork.

4. To serve, ladle into warm serving bowls. If desired, garnish each serving with additional fresh dill. Makes 6 servings.