New england fish chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Vegetable oil |
| ½ | cup | Chopped onion |
| ¼ | teaspoon | Dried thyme, crushed |
| 2 | smalls | Potatoes, peeled and diced |
| ½ | cup | Chopped green bell pepper |
| 1 | cup | Water |
| ¾ | pounds | Flounder fillets, cut into 1-inch pieces |
| ¼ | pounds | Bay scallops |
| 2 | cups | Skim milk |
| 2½ | teaspoon | Cornstarch |
| ½ | teaspoon | Salt |
| Ground black pepper, to taste | ||
Directions
Heat the oil in a medium saucepan over medium-high heat. Cook the onion and thyme for about 3 minutes, until the onion is soft. Add the potatoes, green pepper and water. Bring to a boil, then reduce the heat and simmer, covered, until the potatoes are almost tender, about 10 minutes. Add the flounder and scallops. Cook, covered, for about 8 minutes. Combine the milk, cornstarch, salt and pepper in a small bowl and mix well. Stir the mixture into the soup and simmer for about 5 minutes, stirring occasionaly, until the fish is tender and the soup is thickened slightly. Serve hot.
Makes 4 (1¼-cup) servings.
Per serving: 250 Calories; 25 g Protein, 6 g Fat.
["Eat Well, Be Well Cookbook"; Metropolitan Life] [Recipes for Healthy Living; Press Staff Report] [Asbury Park Press; March 25, 1987] Posted by Fred Peters.