Chowder

4 small carrots

3 ribs of celery
¾ large onion
3 small potatoes
1 can of corn
8 oz cod, haddock, pollock or tilapia
2 lg bay leaves
2 T chicken soup base
2 t ground rosemary
1/8 t black pepper
1 c milk (or half & half)

 

This is a thinner, lighter version of restaurant-style clam chowder.  Chop vegetables and sauté in 1 T each, olive oil and butter. Add corn and the water in the can. Cut fish into pieces, add and simmer 15 minutes. Add 3 cups water, chicken soup base, pepper and any other seasonings you want. Bring to a simmer for a few minutes. Add milk at the end, heat and serve. . .Lin