Seafood Chowder

• 1 Tbsp. margarine (low sodium)
• 1 c. onion, chopped
• 2 c. water
• 1 c. carrots (raw), sliced
• 1 lb. cod
• 1/2 c. celery (1 c. diced)
• 1 c. potato (raw), diced (without skin)
• 1 tsp. bay leaves, ground
• 1/4 tsp. thyme leaves
• 1/8 tsp. pepper
• 2 c. milk (skim)
• 3 Tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/4 c. parsley, chopped

1. In a Dutch oven or large saucepan, saute the onion in margarine until tender.
2. Add water, potato, carrots, celery, bay leaves, thyme and pepper.
3. Bring to a boil.
4. Cover and simmer about 20 minutes or until vegetables are tender.
5. Cube cod and stir in with 1 3/4 cups of the milk.
6. Stir flour into remaining 1/4 cup milk. Stir into chowder.
7. Cook until cod is opaque and chowder is thoroughly heated.
8. Add salt.
9. Serve sprinkled with parsley and a squeeze of lemon.
10. Makes 4 servings.
11. Serving size:
12. 1 serving. Preparation time:
13. 1 hour.

margarine, onion, water, carrots, cod, celery, potato, bay leaves, thyme, pepper, milk, flour, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791783 (may not work)