Friday Night Fish Chowder

1.5 cups mixed seafood (haddock, salmon, small shrimp)-cut into bite-sized pieces
1 medium onion, chopped
2 cloves garlic, minced
1 medium red potato, skin on
0.5 cups celery, chopped
1 cup grated carrot
1 cup chopped fresh broccoli
0.5 cup skim milk
1 tbsp flour
0.5 tsp fresh thyme
5 sprigs fresh dill weed, chopped
0.5 tsp salt
dash of black pepper
1 tbsp. canola oil

Heat canola oil over medium heat in a large saucepan. Add chopped onion and garlic, cook until soft and golden, remove to a bowl. Add 2 cups of water to pan, bring to a boil, add cut up potato and cook until tender. Leaving potato in the pan, mash it by hand. Add onion, garlic, celery and carrot, cover and simmer for 10-15 minutes. Mix milk, flour, thyme, dill, salt and pepper in a jar and shake until smooth. Pour into the potato mixture, add cut up fish and fresh dill weed, cook for 5 minutes until fish is transparent. Ladle immediatley into heated bowls. Serves 3-4.

Number of Servings: 4

Recipe submitted by SparkPeople user MOLLIEMAC.