Rockfish and Corn Chowder

(6 servings)

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This recipe is from the Tilghman Island Inn on Maryland's Eastern Shore.

4 tablespoons butter, at room temperature

2 tablespoons chopped onion

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 carrot, chopped fine

2 stalks celery, chopped

2 medium potatoes, diced

2 cups fish stock or clam juice

1 quart milk

2 cups corn kernels, fresh or frozen

Salt and freshly ground black pepper to taste

2 tablespoons flour

1 pound rockfish or striped bass, skinned and cut into 1/2-inch pieces, or 1 pint shucked oysters

Chopped parsley for garnish

In a large pot over medium heat, melt 2 tablespoons of the butter. Add the onion, bell peppers, carrot and celery and cook until softened, about 5 minutes.

Add the potatoes and stock or clam juice and cook until tender, about 15 minutes. Drain the vegetables; discard the cooking liquid.

Add the milk, corn and salt and pepper to taste to the vegetables and bring the chowder to a boil.

In a small bowl, cream together the flour and the remaining 2 tablespoons butter. Gradually stir the mixture into the boiling chowder. Cook, stirring constantly, for about 3 minutes.

Add the fish (or oysters) to the soup and cook just until the fish is cooked through, about 10 minutes.

Sprinkle the chowder with parsley and serve immediately.

Per serving: 334 calories, 23 gm protein, 29 gm carbohydrates, 15 gm fat, 70 mg cholesterol, 9 gm saturated fat, 372 mg sodium, 3 gm dietary fiber

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