Creamy Herbed Fish & Clam Chowder
Evaporated skim milk gives this creamy chowder extra richness.
12 ounces fresh or frozen cod fillets, cut into 1-inch pieces
2 medium potatoes, cut into cubes (about 2 cups)
1/2 of a 10-ounce package frozen whole kernel corn (1 cup)
1 small leek, thinly sliced
1 8-ounce bottle clam juice
1/4 cup water
1 tsp snipped fresh thyme or 1/4 tsp dried thyme, crushed
1/4 tsp salt
1/8 tsp pepper
1 12-ounce can evaporated skim milk
1 6-ounce can minced clams
Fresh thyme sprigs (optional)
In a large saucepan combine potatoes, corn, leek, clam juice, water,
thyme, salt, and pepper. Bring to boiling; reduce heat. Cover and
simmer about 10 minutes or till potatoes are just tender. Stir in milk.
Add fish and undrained clams. Return to almost boiling; reduce heat.
Cover and simmer for 3 to 4 minutes or till fish flakes easily with a fork.
DO NOT boil. Garnish with fresh thyme, if desired.
POINTS: 6 (4.5)
PER SERVING: 240 Calories/1 g Fat/534 mg Sodium
34 g Carbohydrate/3 g Dietary Fiber/24 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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