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Creamy Fish Chowder |
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Serves: 8
Print this Recipe
This rich-looking chowder is light on calories but full of flavor.
2 cups cubed potatoes (about 2 medium)
1 cup 1/4-inch slices carrots (about 2 medium)
1/2 cup chopped onions (about 1 medium)
1 cup clam juice
1 cup water
1 tablespoon reduced-fat margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fish fillets (haddock or other lean fish), cut into 1-inch pieces
1 (6 1/2-ounce) can whole clams, undrained
1 (12-ounce) can evaporated milk, skim
2 tablespoons chopped fresh chives
1 teaspoon paprika
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.
1 Serving: Calories 220 (Calories from Fat 20); Fat 2g (Saturated 1g); Cholesterol 35mg; Sodium 1,070mg; Carbohydrate 32g (Dietary Fiber 1g); Protein 19g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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