Lower-fat Clam or Fish Chowder

Lower-Fat Clam or Fish Chowder

Makes 4 servings

Time: 40 minutes

If you have accumulated chunks of assorted white-fleshed fish in your freezer, this is the place to use them.

1 T olive oil

1 large onion, chopped

3 medium baking potatoes, peeled & cut into �-inch cubes

4 C fish or chicken stock, preferably warmed

24 hard-shell clams, shucked & with their juice; or about 1 pint undrained shucked clams, cut up if very large; or about 2 C diced or cut-up fresh delicate white fish, such as cod

2 C corn kernels, preferably fresh

1 C low-fat milk

Salt & freshly ground black pepper to taste

Minced fresh parsley leaves for garnish

1. Place the oil in a large, deep saucepan or casserole and turn the heat to medium. A minute later, add the onion and potatoes. Cook, stirring occasionally, until the onion is soft and the potato lightly browned, about 10 minutes. 2. Add the stock to the potatoes and onion and cook over medium-low heat until the potatoes are just tender, about 10 minutes. (You may  prepare the soup in advance up to this point.  Cover, refrigerate for   up to 2 days, and reheat before proceeding.) 3. Add the clams or fish chunks and corn and cook about 5 minutes. Add the milk, then salt and plenty of pepper. Garnish and serve.

Cookbook: How to Cook Everything

Typed by: Susan alexanderjamesmom@gmail.com

Contributed by:

 * Catsrecipes Y-Group