4 cups Defatted Chicken or Fish Stock
1 Bay Leaf crushed
1/8 tsp Thyme
1/8 tsp Rosemary
1 lb. Fish Fillets,* cut in 1 inch cubes
1 lg Onion, chopped
1 cup Chopped Celery (include tender Leaves)
4 cups Diced Potatoes with skin
1 13 ounce can Evaporated Skim Milk
1/4 cup Corn Starch
Garnish: 1/4 cup finely chopped Green Onions
1. Place stock, first 3 seasonings, and fish in
large pot. Bring to boil.
Add vegetables when mixture returns to boil, reduce
heat and simmer
covered for 30 minutes.
2. Transfer 2 cups of the chowder to a blender and
puree; return pureed
contents to the pot.
3. Add can milk into cornstarch and stir until
smooth. Add the mixture
to the simmering chowder, stirring constantly until
Makes 8 servings.
*Any white fish fillets will work.