Seafood Chowder

3 Cups / 750 mL Water
8 oz. / 227 g Cod Fillets
1 lb. / 454 g Red Snapper Fillets
6 oz. / 170 g Scallops (optional)
1 Cup / 250 mL Chopped Celery
1 Cup / 250 mL Chopped Onion
2 Cans (6.5 oz. / 185 g each) Minced Clams
1 Bottle (8 ox. / 240 mL) Clam Juice
1/2 Cup / 125 mL Shredded Carrot
1/4 Cup / 60 mL Butter, melted
1/3 Cup / 80 mL All-Purpose Flour
1/2 Cup / 125 mL Watkins Cream Soup Base
1/2 teas. / 2.5 mL Watkins Black Pepper
1/2 teas. / 2.5 mL Watkins Dill Weed
1/2 teas. / 2.5 mL Worcestershire Sauce
Dash Watkins Cayenne Pepper
2 Cups / 500 mL Milk
2 Cups / 500 mL Instant Mashed Potato Flakes
Salt, if desired

In a 6-quart / liter saucepan, combine water, fish, scallops, celery and onion. Poach for 30 minutes in gently simmering water. Remove fish and scallops with slotted spoon. Cool and break into chunks. Drain clams, reserving juice, and set aside; add juice from clams, bottled clam juice and carrots to the water in which the fish was poached. Simmer 10 minutes. In a separate container, combine butter, flour and soup base with a wire whisk; stir into simmering liquid. Cook and stir until smooth and creamy. Add fish, clams and remaining ingredients; simmer on very low heat for 10 minutes - do not boil. Makes 8 servings.

Nutritional Information Per Serving:
Calories 480, Protein 34g, Carbohydrates 43g, Sodium 370 mg, Fat 13g, Saturated Fat 6g, Cholesterol 80mg, Dietary Fiber 5g.

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