A low-fat seafood chowder.
2 medium Potatoes, cubed1 Carrot, sliced 1/4 inch thick1 medium Onion, chopped1 cup Clam juice1 cup Water2 tablespoons reduced-fat Margarine1 pound fresh lean Fish (halibut, tuna, haddock, orangeroughy, etc), cut into 1-inch pieces1 (6 1/2 ounce) can Clams, undrained1 (12 ounce) can evaporated skim Milk2 tablespoons chopped fresh Chives1 teaspoon PaprikaSalt and Pepper to taste
Heat potatoes, carrots, onion, clam juice, water, margarine,salt and pepper to boiling in a large saucepan. Reduce heat,cover and simmer 15-20 minutes or until potatoes are almosttender. Stir in fish and clams, cover and heat to boiling.Reduce heat and simmer about 5 minutes or until fish flakeseasily with a fork. Stir in milk, chives and paprika and heatthrough.
Makes 6 ServingsServing Size: 12 ounces
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