Lowfat Potato & Corn Fish Chowder

Chowder or creamy soup contains rich cream or flour. However, for lowfat chowder, it is not necessary to add rich cream or flour; instead, some other rich ingredient, such as almond milk, may be substituted.  Also, the soup can be thickened with potato as this recipe has potato added to enrich the soup for better nutrition. Using assorted white fish is perfect for this recipe. Nothing is better than a bowl of healthy chowder.

Ingredients:
1 lb. potatoes, peeled and cut into 1/2 inch chunks
3 cups chicken stock
1 cup clam juice
1 cups almond milk
2 cups corn kernels
10 oz. any kind of white fish, cut into cubes
1 white onion, chopped
2 tbs olive oil
Salt and freshly ground black pepper, to taste

Fresh parsley for garnish

Directions:
In a large sauce pan, add oil and turn heat to medium. Add onion and potatoes. Stir and cook until onion is soft and potatoes are lightly brown (about 7 to 10 minutes).

Add chicken stock and clam juice. Bring to boil, and then simmer until the potatoes are just tender.

Add corn and cook for another 5 minutes.

At this point you can use about 2 cups of soup blend in the blender until smooth. This will make the chowder thicker. Add fish and milk.

 Season with salt and pepper. Cook further for 5 more minutes. Ladle soup into a bowl and garnish with fresh chopped parsley and serve.