Serves: 8
Total Calories: 212

2 large onions, sliced
3 tablespoons reduced-calorie margarine
2 large potatoes, cut into 3/4-inch cubes (smooth Maine potatoes do not need to be peeled)
1/2 teaspoon salt (optional)
1/8 teaspoon pepper
1 pound white fish, cut into 1 inch chunks
1 (14-ounce) can skim evaporated milk, undiluted

1. Sauté onions in margarine.

2. Add potatoes, salt, pepper, and enough water to nearly cover. Stir. Cook until potatoes are tender crisp.

3. Add fish and cook until vegetables are tender and fish flakes.

4. Add milk. Heat and serve. Chowder tastes even better if allowed to cool and then is reheated slowly.

EXCHANGES
1 Starch/Bread
1 Vegetable
2 Lean Meat

NUTRITION FACTS
Calories 185
Total Fat 5 grams
Saturated Fat 0.88 grams
Cholesterol 26 milligrams
Sodium 307 milligrams (without added salt 164 milligrams)
Total Carbohydrate 19 grams
Dietary Fiber 2 gram
Protein 16 grams

Nutritional Facts:

Serves: 8
Total Calories: 212
Calories from Fat: 50

More Recipes from the The Healthy HomeStyle Cookbook Cookbook:
Brocooli-Cauliflower Luncheon Soup
Cauliflower-Cheese Soup*
Chick Pea And Spinach Soup*
Chicken Stock
Corn Chowder*
Dieter's Delight Vegetable Soup
Fish Chowder
French Onion Soup*
Lentil Soup*
Norwegian Spinach Soup
Turkish Spinach Soup
Vegetable Cream Soup*
Vitamin Soup