⅛ teaspoon SPICE ISLANDS Medium Grind Java Black Pepper
2 cups rich milk
2 teaspoons SPICE ISLANDS OLD HICKORY Smoked Salt
1 tablespoon butter
¼ teaspoon SPICE ISLANDS Dill Weed or Rosemary
Cut fish into cubes; remove any skin and bones. Place in 3-quart kettle or saucepan. Add potatoes, water, Onions, Celery Seed, salt, and Pepper. Simmer 30 to 35 minutes or until fish and potatoes are done. Add milk, Old Hickory, and butter; heat just to boiling. Crush Dill Weed or Rosemary and sprinkle on chowder. Serve in large soup plates or bowls as a main course with crisp crackers.
SPICE ISLANDS Beef Stock Base is a superb seasoning for many vegetables: fresh, canned, and frozen.
Potatoes (4 Servings)
Peel 3 medium-size potatoes and cut into cubes. Add 4 teaspoons SPICE ISLANDS Beef Stock Base and ½ cup water; cover and cook until tender and liquid is absorbed, turn potatoes in liquid once or twice while cooking. Sprinkle with Spice Islands Java Black Pepper.