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.

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