Spring Fish Chowder

This recipe originally came from the My Fitness Pal Blog. Of course, I have tweaked it a bit to suit my own taste. It is a quick and easy recipe that is nutritious, high protein, and low cal as well. Takes about a half hour to 45 minutes to prepare. If you keep track of these things a 2 1/4 cup serving is about 344 calories with 31 grams of protein.

Spring Fish Chowder

2 T. olive oil

1 1/2 c. leeks, thinly sliced

1 c. sliced carrots, sliced into medallions (skinny ones are best)

3 c. low salt or no salt chicken or veg boullion or stock

1/2 t. salt (I use kosher)

1/2 t. black pepper

1 lb. new or baby potatoes, quartered

1 c. frozen peas

1 to 1 1/2 lbs. cod, cut into bite-sized pieces

1 c. 2% milk

1/4 c. flour

1/4 c. fresh chives, chopped or 2-3 T. dried chives

Heat oil in a dutch oven over med-high heat. Add leeks and carrots. Saute about 4-5 minutes or until leeks begin to turn brown. Add boullion, salt, pepper, and potatoes. Cover, cook on medium until potatoes are nearly tender, about 10 minutes. Add peas and cod. Also add chives, if you are using dried chives at this juncture. Cook until fish is opaque and done, 4-5 minutes.

In a separate small bowl, combine milk and flour. Whisk into soup, gradually. Cook another 2 minutes uncovered. Sprinkle with chives, if you are using fresh. Serves about 4.