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Corn and Fish Chowder
2 ts Margarine
1 c Chopped celery
1 c Chopped onion
2 tb All-purpose flour
4 c Low-sodium chicken broth
2 c Corn cut from cob
2 c Peeled diced round red potatoes
1 1/2 ts Minced fresh thyme
3/4 ts Salt
1/4 ts Coarsely ground pepper
1 Bay leaf
3/4 lb Cod or other lean white fish fillets, cut into 1/2-inch pieces
6 tb Thinly sliced green onions
Melt margarine in a Dutch oven over medium heat. Add celery and onion; saute 5 minutes or until tender. Remove from heat.
Sprinkle celery mixture with flour; stir well. Gradually add broth, stirring until blended. Add corn and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until vegetables are tender, stirring occasionally.
Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. Yield: 9 cups (serving size: 1-1/2 cups soup and 1 tablespoon green onions).
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