Recipe for Corn and Fish Chowder 
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Yield:
9 Servings
Ingredients:
Amount Ingredient
2 tsp Margarine
1 cup Chopped celery
1 cup Chopped onion
2 tbl All-purpose flour
4 cup Low-sodium chicken broth
2 cup Corn cut from cob
2 cup Peeled diced round red potatoes
1/2 tsp Minced fresh thyme
3/4 tsp Salt
1/4 tsp Coarsely ground pepper
1 x Bay leaf
3/4 lb Cod or other lean white fish fillets, cut into 1/2-inch pieces
Instructions:
Instructions: Melt margarine in a Dutch oven over medium heat. Add celery and onion; saute 5 minutes or until tender. Remove from heat.

Sprinkle celery mixture with flour; stir well. Gradually add broth, stirring until blended. Add corn and next 5 ingredients; bring to a boil.

Cover, reduce heat, and simmer 15 minutes or until vegetables are tender, stirring occasionally.

Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Discard bay leaf.

Yield: 9 cups (serving size: 1-1/2
cups soup and 1 tablespoon green onions).

NOTES : To serve, ladle into individual soup bowls, and sprinkle with green onions.

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