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Creamy Herbed Fish And Clam Chowder

fish, seafood, soups & stews

12 ounces fresh or frozen cod fillets
--cut into 1-inch pieces
2 medium potatoes; cut into cubes
--about 2 cups
5 ounces frozen whole kernel corn
--1 cup
1 small leek; thinly sliced
1 8 ounces bot clam juice
1/4 cup water
1 teaspoon snipped fresh thyme
--or 1/4 teaspoon dried thyme; crushed
1/4 teaspoon salt
1/8 teaspoon pepper
12 ounces evaporated skim milk
6 ounces minced clams
fresh thyme sprigs; optional

Thaw fish, if frozen. Combine potatoes, corn, leek, clam juice, water, thyme,

Bring to boiling. Reduce heat, cover, and simmer about 10 minutes or till potatoes are just tender.

Stir in evaporated skim milk. Add fish and undrained clams. Return to almost boiling; reduce heat. Cover and simmer 3 to 4 minutes or till fish flakes easily with a fork. Do not boil. Garnish with fresh thyme sprigs, if desired.

Makes 4 servings.

Nutrition facts per serving: 240 cal., 1 g total fat (0 g sat. fat), 38 mg cholesterol, 534 mg sodium, 34 g carbohydrate., 3 g dietary fiber, 24 g pro. Daily Value: 23% vitamin. A, 37% vitamin. C, 26% calcium, 117% iron.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 4 servings

Preparation Time: 0:00

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