Low-fat Fish Chowder

Before I started keeping kosher, one of my all-time favorite foods was clam chowder. Needless to say, this isn't kosher. So I invented a chowder, based on the chowder recipe in the Better Homes and Gardens New Cook Book. And while I was at it, I tried making it low-fat.

Ingredients:

~ 1 pound fresh or frozen white filleted fish (tilapia, cod, scrod...)

4 or 5 potatoes, cooked and coarsely mashed

1 tbsp butter or margarine

1 cup chopped onion
   or 1/4 cup chopped garlic

1 cup vegetable broth
   or 1 cup water plus 1 tsp vegetable bouillon granules

ground pepper

2 cups 1% milk

1 cup mushroom broth

2 tbsp all-purpose flour

Melt the butter in a large saucepan, and add the potatoes, onions or garlic, vegetable broth, and pepper. Bring to boiling; reduce heat. Cover and simmer for about 10 minutes or so.

Defrost fish, if frozen, and cut into bite-size cubes. In a separate bowl, combine milk, mushroom broth, and flour; mix until smooth. Add the milk mixture and the fish to the potato mixture.

Bring just barely to boiling, and reduce heat. Cover and simmer for about 3 minutes or until the fish flakes easily with a fork.

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