Yield: 9 Servings
Measure | Ingredient |
---|---|
2 teaspoons | Margarine |
1 cup | Chopped celery |
1 cup | Chopped onion |
2 tablespoons | All-purpose flour |
4 cups | Low-sodium chicken broth |
2 cups | Corn cut from cob |
2 cups | Peeled diced round red potatoes |
1½ teaspoon | Minced fresh thyme |
¾ teaspoon | Salt |
¼ teaspoon | Coarsely ground pepper |
1 \N | Bay leaf |
¾ pounds | Cod or other lean white fish fillets, cut into 1/2-inch pieces |
6 tablespoons | Thinly sliced green onions |
Melt margarine in a Dutch oven over medium heat. Add celery and onion; saute 5 minutes or until tender. Remove from heat.
Sprinkle celery mixture with flour; stir well. Gradually add broth, stirring until blended. Add corn and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until vegetables are tender, stirring occasionally.
Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. Yield: 9 cups (serving size: 1-½ cups soup and 1 tablespoon green onions).
Per serving: 90 Calories; 1g Fat (12% calories from fat); 13g Protein; 11g Carbohydrate; 16mg Cholesterol; 455mg Sodium NOTES : To serve, ladle into individual soup bowls, and sprinkle with green onions.
Recipe by: Cooking Light, July/Aug 1993, page 127 Posted to MC-Recipe Digest V1 #412 by igor@... on Jan 28, 1997.