Fish Chowder

Ingredients

1 tablespoon light butter 

1 large onion, minced 

2 cups water 

5 medium potatoes, peeled and chopped 

1/2 pound frozen fish fillets 

1 can of salmon 

4 cups skim milk 

1 teaspoons salt 

1/4 teaspoon black pepper 

1 cup cold water 

1/3 cup wheat flour 

jar with a tight fitting lid

Directions

Melt butter in large pot and sauté onion until tender. Add 2 cups of water and potatoes. Cover and simmer for about 15 minutes. While vegetables are simmering, cut fish into chunks about an inch square. Add fish to the potatoes. Cover and continue simmering for about 10 minutes. If the fish is room temperature, it will only take about 5 minutes. The fish will be opaque and flake easily when it is done. Next add the milk, salt and pepper. Heat gently while you do the next part.
In a pint sized jar, combine 1-cup cold tap water and 1/3-cup flour. Screw on the lid. Shake and shake the jar until the flour is dissolved in the water. Pour mixture into the pot of hot soup. Stir  and bring to a slow boil. Boil and stir for a full minute, or until everything is nicely thickened. Serve hot.
Note: If you liked, you could replace the fish with two 10 ounce cans of clams (not drained).
Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 367.1
• Total Fat: 6.8 g
• Cholesterol: 79.9 mg
• Sodium: 609.2 mg
• Total Carbs: 43.1 g
• Dietary Fiber: 3.2 g
• Protein: 33.1 g