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Fish & Vegetable Chowder




Source of Recipe


Woman's Day


List of Ingredients




1 can (14 1/2 oz) fat-free chicken broth
4 cups refrigerated diced potatoes with onion (from a 2-lb bag)
3 cups frozen chopped kale or collard greens (from a 16-oz bag)
2 cups frozen baby lima beans
1/2 tsp dried thyme
2 cups whole or reduced-fat milk
1 box (1.8 oz) leek soup mix
1 can (11 oz) vacuum-packed Mexican-style corn
1 lb fresh cod or scrod fillet, cut in
1-in. chunks


Recipe



1. Put chicken broth, 1 cup water, potatoes, kale, lima beans and thyme in a 4- to 5-qt pot. Bring to a boil over high heat. Cover and boil 8 minutes, reducing temperature to medium after 4 minutes.

2. Meanwhile measure milk in a 4-cup glass measure. Add soup mix; whisk until well blended. Add to pot.

3. Stir in corn and fish. Cover and simmer 4 to 5 minutes, stirring occasionally, until fish is opaque at center and flakes easily.