| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Dutch | Soups and, Stews | 9 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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). Per serving: 90 Calories; 1g Fat (12% calories from fat); 13g Protein; 11g Carbohydrate; 16mg Cholesterol; 455mg Sodium NOTES : To serve, ladle into individual soup bowls, and sprinkle with green onions. Recipe by: Cooking Light, July/Aug 1993, page 127 Posted to MC-Recipe Digest V1 #412 by igor@digex.net on Jan 28, 1997.
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