Preparation:
1. Melt margarine over medium heat in a Dutch oven coated with cooking spray. Add onion, celery, and carrot; saute 5 minutes or until tender. Sprinkle flour over onion mixture; stir well. Add potato and next 5 ingredients (potato through bay leaf); bring to a boil, stirring occasionally. Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. 2. Cut fish into 1-inch strips; add fish and milk to chowder. Cover and simmer 7 minutes or until fish flakes easily when tested with a fork. Discard bay leaf. 3. Ladle chowder into bowls; sprinkle with parsley. |
