Sunday, February 27, 2011
This is one chowder that you don't have to feel guilty about eating. This recipe is very versatile. Clams could be substituted for the fish, or any variety of white fish could be used. Carrots or corn would be a great addition. Fat-free half and half could be used instead of the evaporated milk also.
-2 Tbsp butter
-1 onion, diced
-2 stalks celery, diced
-4 cups chicken broth
-2 potatoes, peeled and diced
-2 pounds tilapia, cut into bite sized chunks
-1 tsp Tony's seasoning (Old Bay or season salt would be fine also)
-salt and pepper to taste
-1 cup clam juice
-1/2 cup all-purpose flour
-2 (12 fluid ounce) cans fat-free evaporated milk
In a large pot, melt 2 tablespoons butter over medium heat. Saute onions, and celery in butter until tender. Add chicken broth and potatoes; simmer for 10 minutes. Add fish, and simmer another 10 minutes. Season to taste with Tony's seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk. Sprinkle with fresh parsley if desired. Serve.