Fish Chowder

A great alternative to the fatty original, and still very filling!

Ingredients:

Mushrooms (227g), sliced

4 tbsp. Worcestershire sauce

1/2 white onion, diced

2tsp dried thyme

2tbsp. paprika

2tsp garlic salt

4 carrots, diced

6 large potatoes, cubed

1 can corn

1 can peas

6 haddock filets (approx. 85g each)

4 cups water (approx.)

2 cups 0%fat skim milk

2 tbsp. corn starch

Preparation:

1. Add sliced mushrooms to pan and fry in Worcestershire sauce. Once 1/2 cooked add onion and spices (thyme, paprika, garlic salt). Fry until onions soften.

2. Add carrots and potatoes. Use enough water to almost cover completely. Boil until almost cooked.

3. Add in can of corn and peas, not drained

4. Chop fish into bite sized pieces and add. Boil until fish is cooked.

5. Add milk and corn starch reduce heat to low-medium.

6. Serve and Enjoy!