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Recipe: Hearty Seafood Chowder (using pureed vegetables)

Soups
HEARTY SEAFOOD CHOWDER

"Pureed vegetables and lowfat milk, instead of heavy cream, create the creamy richness in this satisfying seafood soup."

1 tablespoon Mazola Margarine
1 cup chopped onions or sliced leeks
1 cup chopped carrots
1 cup chopped celery
3 cups diced potatoes
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 (10 oz) can chopped clams, drained, liquid reserved Water
1 pound flounder or halibut, cut into 2-inch pieces
2 cups lowfat milk

In 3-quart saucepan heat margarine over medium heat. Add onions, carrots and celery; saute 3 minutes.

Stir in potatoes, bay leaf, salt and thyme. Add reserved liquid from clams and enough water to equal 3/4 cup. Simmer 15 minutes or until vegetables are tender.

In blender or food processor, puree half the chowder mixture; return to saucepan. Add fish; simmer 5 to 8 minutes or just until cooked.

Stir in milk and clams. Heat through. (Do not boil.)

Makes about 8 cups
From: Recipelink.com
Source: Recipe booklet: Eating Right, A Guide from Mazola, Best Foods, 1991
MsgID: 3146378
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Cold Weather Cooking - Chili, Soups, and...
Board: Daily Recipe Swap at Recipelink.com
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