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Seafood Chowder




Source of Recipe


cooking light


Recipe Introduction


servings 8
points 5 (1 1/4 cups)


List of Ingredients




2 1/2 cups (1/2-inch) cubed peeled baking potato
2 cups finely chopped onion
1 cup water
2 teaspoons chicken-flavored bouillon granules
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
1 (8-oz) bottle clam juice
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk, divided
1 (12-ounce) can evaporated fat-free milk
1 1/2 pounds grouper or other firm white fish fillets, cut into 1/2-inch pieces
12 medium shrimp, peeled, deveined, and halved lengthwise (about 6 ounces)

Recipe



Combine first 8 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.
Place flour in a large bowl; gradually add 1/4 cup 1% milk, stirring with a whisk until smooth. Stir in remaining 1 1/4 cups 1% milk. Add evaporated milk to flour mixture. Stir milk mixture into potato mixture, and increase heat to medium-high. Cook 5 minutes or until slightly thick, stirring frequently. Add fish; cook 4 minutes. Stir in shrimp; cook 6 minutes or until shrimp are done. Serve immediately.



NUTRITION PER SERVING
CALORIES 231(8% from fat); FAT 2g(sat 0.7g,mono 0.4g,poly 0.5g); PROTEIN 27.3g; CHOLESTEROL 67mg; CALCIUM 234mg; SODIUM 525mg; FIBER 1.1g; IRON 2.3mg; CARBOHYDRATE 24.9g