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Creamy Fish and Clam Chowder

Creamy Fish and Clam Chowder

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  • 2 medium potatoes, cut into cubes (about 2 cups)
  • 1 cup frozen corn
  • 1 small leek, thinly sliced
  • 8 ounces bottled clam juice
  • 1/4 cup water
  • 1/4 teaspoon dried thyme, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 ounces evaporated skim milk
  • 12 ounces fresh or frozen cod fillets, cut into 1-inch pieces
  • 6 ounces canned minced clams


  1. In a large saucepan, combine potatoes, corn, leek, clam juice, water, thyme, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are just tender.
  2. Stir in milk.
  3. Add fish and undrained clams. Return to almost boiling; reduce heat. Cover and simmer for 3 to 4 minutes or until fish flakes easily with a fork. Do not boil.