Vegetable Fish Chowder(Low-Fat And Cholesterol) - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 medium onion, chopped
2 medium carrots, chopped
2 stalks celery, chopped
2 medium potatoes, peeled and cubed
2 1/2 c. water
1 bay leaf
1/2 tsp. thyme
1/2 tsp. dill
1 1/2 lb. firm white fleshed fish (such as haddock or cod), cut into bite-size chunks
1 (12 oz.) can evaporated skim milk
pepper to taste

Preparation

Heat oil in 4-quart saucepan and saute onion about 5 minutes. Add carrots, celery, potatoes, water and herbs.
Cover and gently simmer until vegetables are just tender, about 15 minutes.
Add fish and simmer another 10 to 15 minutes more until fish is just cooked.
Stir in evaporated skim milk and heat to serving temperature.
Do not boil.
Add pepper to taste.
Makes about 10 cups.