Monkfish-Cheddar Chowder

Ingredients

• 1 medium onion, chopped
• 2 teaspoons margarine
• 1 pound potatoes, peeled, cut into 1/2-inch cubes
• 2 carrots, thinly sliced
• 1 can (14 ounces) reduced-sodium fat-free chicken broth
• 1 pound monkfish, membrane removed, cut into 3/4-inch cubes
• 1/2 cup fat-free milk
• 1/2 cup (2 ounces) shredded reduced-sodium Cheddar cheese
• 1 teaspoon hot pepper sauce
• Salt, to taste
• 1 tablespoon chopped fresh chives

Directions

1. Saute onion in margarine in large saucepan until softened; add potatoes, carrots, and broth. Heat to boiling; reduce heat and simmer, covered, until vegetables are tender, about 12 minutes. Using a slotted spoon, remove 2 cups vegetables to a bowl; reserve.
2. Process remaining vegetable mixture in blender or food processor until smooth; return to pan. Add fish; heat to boiling. Reduce heat and simmer, covered, until fish is tender and flakes with a fork, 5 to 10 minutes. Stir in milk, cheese, hot pepper sauce, and reserved vegetables. Stir over medium heat until hot, 2 to 3 minutes. Season to taste with salt. Serve in bowls; sprinkle with chives.

Recipe Yield: Yield: 4 servings``Serving Size: 1/4 of recipe

Source: 1,001 Delicious Recipes for People with Diabetes
Book Title: 1,001 Delicious Recipes for People with Diabetes