Recipe - Down East Fish Chowder

Dottie Cross TMPJ72B
1 ounce Lean salt pork; minced
1 Large onion; chopped
2 Stalks celery; chopped
2 Cloves garlic; minced
3 cup Bottled clam juice or fish
stock
1 One half pound Haddock or cod fillets; skin
and cut into 1inch cubes
6 Large potatoes; peeled and d
(4 cups)
1 tablespoon Chopped fresh thyme
or 1 t dried
3 Bay leaves
2 tablespoon Cornstarch
2 cup Lowfat milk
Salt & freshly ground black
to taste
2 tablespoon 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 One fourth 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: Lowfat
milk thickened with a bit of cornstarch gives this nourishing chowder body
and creaminesswithout the cream. A little salt pork rounds out the
flavor. Reformatted by: CYGNUS, HCPM52C
Posted to EATL Digest 20 Sep 96

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

From: LD Goss ldgoss@METRONET.COM