Seafood Chowder

1 can crab meat
1 can clams
5 cups defatted chicken stock
20 oz cubed uncooked potatoes
1 large onion, diced
2 small carrots of 1 large
2 stalks celery or 1 large
1 T minced parsley
1 bay leaf
1/2 t dried oregano
1/4 t dried tarragon
1/4 t ground black pepper
7 oz cod, haddock, scallops or other lean/firm fish
cut into 1" pieces
1 cup evaporated skim milk

You can eliminate the crab or clams if you don't like them.

In a 3 quart saucepan, combine thestock, potatoes, onion, carrot and cewlery. Add the parsley, bay leaf, oregano, tarragon, pepper. Bring to a boil then cook over medium heat for 15 minutes or until the vegetables are softened. Remove and discard the bay leaf.
Ladle about half of the vegetables and about 1 up of the liquid into blender. Blend until smooth. Return to the sucepan. Add the cod and crab and clams and simmer for 5 minutes or until the fish is cooked through. Stir in the milk and heat briefly.

Serving Size: Makes 5 - 2 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user KAT_RIN56.