Rockport Fish Chowder

1. 1

   Heat oil in a large saucepan. Add onion and celery and saute about 3 minutes.

2. 2

   Add carrots, potatoes, thyme, paprika, salt (if using), and clam broth. Wrap peppercorns and bay leaves in cheese cloth. Add to pot. Bring to a boil, reduce heat, and simmer 15 minutes.

3. 3

   Add fish and simmer an additional 15 minutes, or until fish flakes easily and is opaque.

4. 4

   Remove fish and vegetables; break fish into chunks. Bring broth to a boil and continue boiling until volume is reduced to 1 cup. Remove bay leaves and peppercorns.

5. 5

   Shake flour and 1/2 cup low-fat (1%) milk in a container with a tight-fitting lid until smooth. Add to broth in saucepan with remaining milk. Cook over medium heat, stirring constantly, until mixture boils and is thickened.

6. 6

   Return vegetables and fish chunks to stock and heat thoroughly. Serve hot, sprinkled with chopped parsley.

* Per serving · 4 servings · Values may vary.