Fish Chowder (4 points)

3 servings (1 1/2 cups each)

Ingredients:

1/2 cup uncooked onion, chopped

1/2 cup uncooked celery, chopped

1/2 cup uncooked carrots, chopped

1 bay leaf

1/2 tsp thyme

14 oz fish stock

6 oz 10% cream

1/2 cup frozen peas

1/2 cup frozen corn

9 oz white fish, cubed

Directions:

In a large sprayed pot, saute the onion, celery, carrots, bay leaf and thyme for about 5 minutes or until the onion starts to brown.

Increase the heat to medium high and stir in the fish stock and bring to a boil. Cover and reduce heat to medium and boil for a couple minutes.

Add the cream and stir into the pot, bring to a simmer, stirring often.

Add the frozen peas and corn. Stir, cook for another minute.

Stir in the fish, simmer, stirring often for 5 minutes or until fish is opaque and flakes easily with a fork.

Discard bay leaf and season to taste with salt, pepper and old bay seasoning.

Suggested Serving: Serve with bacon bits, sliced green onions, crackers, biscuits or buns.