Long Island Seafood Chowder Recipe

• 1 tbsp. Mazola butter
• 1 c. minced onions or possibly sliced leeks
• 1 c. minced carrots
• 1 c. minced celery
• 3 c. potatoes, peeled and diced
• 1 bay leaf
• 1/2 teaspoon salt
• 1/2 teaspoon dry thyme
• 1 (10 ounce.) can minced clams, liquid removed, liquid reserved
• 1 pound flounder or possibly halibut, cut in 2" pcs
• 2 c. lowfat lowfat milk
• 1/2 teaspoon warm pepper sauce (optional)

1. In 3 qt saucepan heat butter over medium heat.
2. Add in onions, carrots and celery; saute/fry 3 min.
3. Stir in potatoes, bay leaf, salt and thyme.
4. Combine reserved liquid from clams and sufficient water to equal 3/4 c.; add in to saucepan.
5. Simmer 15 min or possibly till vegetables are tender.
6. Puree half the chowder mix and return to saucepan.
7. Add in fish; simmer 5 to 8 min.
8. Stir in lowfat milk and clams.
9. Heat through (Don't BOIL).
10. Stir in warm pepper sauce.
11. Makes 8 c..

butter, onions, carrots, celery, potatoes, bay leaf, salt, thyme, liquid reserved, flounder, milk, warm pepper

Taken from cookeatshare.com/recipes/long-island-seafood-chowder-53202 (may not work)