Title: Corn and Fish Chowder
Categories: Soups and, Stews
Yield: 9 Servings

2 ts Margarine
1 c Chopped celery
1 c Chopped onion
2 tb All-purpose flour
4 c Low-sodium chicken broth
2 c Corn cut from cob
2 c Peeled diced round red
-potatoes
1 1/2 ts Minced fresh thyme
3/4 ts Salt
1/4 ts Coarsely ground pepper
1 Bay leaf
3/4 lb Cod or other lean white fish
-fillets, cut into 1/2-inch
-pieces
6 tb Thinly sliced green onions

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: 1-1/2
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@digex.net on Jan 28, 1997.