Creamy Fish Chowder

Recipe Ingredients

2 cups	474ml	Cubed potatoes
1 cup	110g / 3.9oz	Carrots in 1/4" slices
1/2 cup	31g / 1.1oz	Chopped onion
1 cup	237ml	Clam juice
1 cup	237ml	Water
1 tablespoon	15ml	Reduced-calorie margarine
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1 lb	454g / 16oz	Haddock or other lean fish fillets - cut 1" pieces
1		Whole clams - (6 1/2 oz) - undrained
1		Evaporated skim milk - (12 oz)
2 tablespoons	30ml	Chopped fresh chives
1 teaspoon	5ml	Paprika

Recipe Instructions

Heat potatoes, carrots, onion, clam juice, water, margarine, salt and pepper to boiling in 3-quart saucepan; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are almost tender.

Stir in fish and clams. Cover and heat to boiling; reduce heat. Simmer about 5 minutes or until fish flakes easily with fork. Stir in milk, chives, and paprika; heat through.

This recipe yields 8 servings.

Source:
Cookbook Digest, Mar/Apr, 1996

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