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

2. potatoes, carrots, and broth. Heat to boiling; reduce heat and

3. simmer, covered, until vegetables are tender, about 12 minutes.

4. Using a slotted spoon, remove 2 cups vegetables to a bowl; reserve.

5. Process remaining vegetable mixture in blender or food processor

6. until smooth; return to pan. Add fish; heat to boiling. Reduce

7. heat and simmer, covered, until fish is tender and flakes with

8. a fork, 5 to 10 minutes. Stir in milk, cheese, hot pepper sauce,

9. and reserved vegetables. Stir over medium heat until hot,

10. to 3 minutes. Season to taste with salt. Serve in bowls;

11. sprinkle with chives.