So-Quick Seafood Chowder

Ingredients

• 0.3 cup bacon bits 
• 10 ounce condensed cream of potato soup undiluted canned
• 30 servings garnish: dill sprig fresh
• 12 ounce evaporated milk canned
• 2 teaspoons dill or dried fresh chopped
• 24 ounce hash browns frozen with onions and peppers
• 12 ounces orange roughy fillets fresh thawed
• 0.3 teaspoon pepper 
• 2 ounce pimientos diced drained
• 0.3 teaspoon salt 
• 1 cup water 

Equipment

• sauce pan

Directions

1. Cut fish fillets into 1-inch pieces.
2. Bring hash browns and 1 cup water to a boil in a large saucepan; reduce heat, cover, and simmer 5 minutes or until tender.
3. Stir in evaporated milk and next 5 ingredients; return to a boil.
4. Add fish and pimiento; cover, reduce heat, and simmer 3 to 5 minutes or until fish flakes easily.
5. Serve immediately.
6. NOTE: For testing purposes only, we used Ore-Ida Potatoes O'Brien and Hormel Real Bacon Bits.