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Seafood Chowder: Creamy Herbed Fish & Clam Chowder

Source of Recipe

Low Calorie/Low Fat Recipes Spring 96, BH&G


List of Ingredients

12 ounces fresh or frozen cod fillets--cut into 1-inch pieces
2 medium potatoes -- cut into cubes-about 2 cups
5 ounces frozen whole kernel corn--1 cup
1 small leek -- thinly sliced
1 8 ounce bottle clam juice
1/4 cup water
1 teaspoon snipped fresh thyme--or 1/4 teaspoon dried thyme -- crushed
1/4 teaspoon salt
1/8 teaspoon pepper
12 ounces evaporated skim milk
6 ounces minced clams
fresh thyme sprigs -- optional


Recipe

Thaw fish, if frozen. Combine potatoes, corn, leek, clam juice, water, thyme. Bring to boiling. Reduce heat, cover, and simmer about 10 minutes or till potatoes are just tender. Stir in evaporated skim milk. Add fish and undrained clams. Return to almost boiling; reduce heat. Cover and simmer 3 to 4 minutes or till fish flakes easily with a fork. Do not boil. Garnish with fresh thyme sprigs, if desired. Makes 4 servings.