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Seafood Chowder

Yield 8 servings (serving size: 1 1/4 cups)
The great part about this chowder is that you can use any type of fish in the recipe. "My family eats a lot of fish, and I devised this chowder recipe to use with any leftovers. I serve it as a main course with salad and bread." -Claire Strom, Fargo, ND

Ingredients

  • 2 1/2 cups (1/2-inch) cubed peeled baking potato
  • 2 cups finely chopped onion
  • 1 cup water
  • 2 teaspoons chicken-flavored bouillon granules
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1 (8-ounce) bottle clam juice
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups 1% low-fat milk, divided
  • 1 (12-ounce) can evaporated fat-free milk
  • 1 1/2 pounds grouper or other firm white fish fillets, cut into 1/2-inch pieces
  • 12 medium shrimp, peeled, deveined, and halved lengthwise (about 6 ounces)

Nutrition Information

  • calories 231
  • caloriesfromfat 8 %
  • fat 2 g
  • satfat 0.7 g
  • monofat 0.4 g
  • polyfat 0.5 g
  • protein 27.3 g
  • carbohydrate 24.9 g
  • fiber 1.1 g
  • cholesterol 67 mg
  • iron 2.3 mg
  • sodium 525 mg
  • calcium 234 mg

How to Make It

  1. Combine first 8 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.

  2. Place flour in a large bowl; gradually add 1/4 cup 1% milk, stirring with a whisk until smooth. Stir in remaining 1 1/4 cups 1% milk. Add evaporated milk to flour mixture. Stir milk mixture into potato mixture, and increase heat to medium-high. Cook 5 minutes or until slightly thick, stirring frequently. Add fish; cook 4 minutes. Stir in shrimp; cook 6 minutes or until shrimp are done. Serve immediately.