Fish Chowder

By KarenH

Ingredients

• 16 ounces loose-packed frozen mixed broccoli, carrots, cauliflowers (cut up any large pieces)
• 1 3/4 cup low-sodium chicken broth, divided
• 3 green onions, washed, ends removed, sliced
• 1 1/2 cups skim milk
• 1 tablespoon cornstarch
• 3 ounces light cream cheese, cubed
• 8 ounces halibut or cod, rinsed, patted dry, cooked, flaked, bones removed

Preparation

Step 1

In a large saucepan combine vegetables, 1 cup of the broth and onions. Bring to a boil. Reduce heat. Cover and simmer over low heat for 5 to 7 minutes or until vegetables are crisp tender. Stir in skim milk. In a small bowl, stir remaining 3/4 cup of broth into cornstarch. Stir until corn starch is dissolved, then add to vegetable mixture. Cook and stir until thickened and bubbly. Add cream cheese. Bring to a boil, stirring, to melt cheese. Add fish. Heat through.