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.

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