Creamy Fish and Clam Chowder
2 medium potatoes, cut into cubes (about 2 cups)
1 cup frozen corn
1 small leek, thinly sliced
8 ounces bottled clam juice
¼ cup water
¼ teaspoon dried thyme, crushed
¼ teaspoon salt
⅛ 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.
Total Fat 1g
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