Recipe - Corn And Fish Chowder

2 teaspoon Margarine
1 cup Chopped celery
1 cup Chopped onion
2 tablespoon Allpurpose flour
4 cup Lowsodium chicken broth
2 cup Corn cut from cob
2 cup Peeled minced round red
potatoes
1 One half teaspoon Minced fresh thyme
Three fourths teaspoon Salt
One fourth teaspoon Coarsely ground pepper
1 Bay leaf
Three fourths pound Cod or other lean white fish
fillets, cut into 1/2inch
pieces
6 tablespoon Thinly cut or sliced up 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: 11/2
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 MCRecipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.