Name: Creamy Fish and Clam Chowder
Ingredients: 2 medium potatoes, cut into cubes (about 2 cups); 1 cup frozen corn; 1 small leek, thinly sliced; 8 ounces bottled clam juice; ¼ cup water; ¼ teaspoon dried thyme, crushed; ¼ teaspoon salt; ⅛ teaspoon pepper; 12 ounces evaporated skim milk; 12 ounces fresh or frozen cod fillets, cut into 1-inch pieces; 6 ounces canned minced clams

Ingredients

Units Scale

2 medium potatoes, cut into cubes (about 2 cups)
1 cup frozen corn
1 small leek, thinly sliced
8 ounces bottled clam juice
1/4 cup water
1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
12 ounces evaporated skim milk
12 ounces fresh or frozen cod fillets, cut into 1-inch pieces
6 ounces canned minced clams

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Instructions

In a large saucepan, combine potatoes, corn, leek, clam juice, water, thyme, salt, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are just tender.
Stir in milk.
Add fish and undrained clams. Return to almost boiling; reduce heat. Cover and simmer for 3 to 4 minutes or until fish flakes easily with a fork. Do not boil.