Corn and fish chowder
9 Servings
Ingredients
| Quantity | 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 | Bay leaf | |
| ¾ | pounds | Cod or other lean white fish fillets, cut into 1/2-inch pieces |
| 6 | tablespoons | Thinly sliced green onions |
Directions
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.