Seafood Chowder - cooking recipe

Ingredients

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

Preparation

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