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

Cooking Instructions

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.

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.