Title: Down East Fish Chowder
Categories: Soups
Yield: 6 Servings

-Dottie Cross TMPJ72B
1 oz Lean salt pork; diced
1 Large onion; chopped
2 Stalks celery; chopped
2 Cloves garlic; minced
3 c Bottled clam juice or fish
-stock
1 1/2 lb Haddock or cod fillets; skin
-and cut into 1-inch cubes
6 Large potatoes; peeled and d
-(4 cups)
1 tb Chopped fresh thyme
-or 1 t dried
3 Bay leaves
2 tb Cornstarch
2 c Low-fat milk
Salt & freshly ground black
-to taste
2 tb Chopped fresh parsley

Heat a heavy stockpot over medium heat. Add salt pork, and cook until
golden, 3 to 5 minutes. Add onions, celery and garlic and saute until
softened, 5 to 10 minutes. Add clam juice or fish stock, fish, ptatoes,
thyme and bay leaves & simmer until potatoes are tender, about 10 minutes.
Discard bay leaves. With a slotted spoon, transfer about 2 cups of solids
to a bowl and mash with a potato masher or fork. Return to the soup. In a
small bowl, dissolve cornstarch in 1/4 cup water. In a small saucepan,
scald milk over low heat. Stir in the cornstarch mixture and add to the
milk. Cook, whisking constantly, until thickened. Stir into the soup. If
necessary, reheat the soup. Season with salt and pepper. Ladle into bowls
and garnish with parsley.

Serves 6. 284 calories, 6 grams fat, 452 mg sodium and
54 mg cholesterol.

Source: "Eating Well" magazine - January/February, 1993 COMMENTS: Low-fat
milk thickened with a bit of cornstarch gives this nourishing chowder body
and creaminess---without the cream. A little salt pork rounds out the
flavor. Reformatted by: CYGNUS, HCPM52C
Posted to EAT-L Digest 20 Sep 96

Date: Fri, 20 Sep 1996 14:41:39 -0500

From: LD Goss