The original page can be found on-line at http://www.pioneerthinking.com/aicr_fishchowder.html

Vegetable and Fish Chowder - Makes 4 servings.

• 1/2-1 Tbsp. canola oil
• 1/2 cup finely chopped onion
• 2 medium stalks celery, diced
• 1-2 cloves garlic (or to taste), minced
• 2 cups reduced-fat (2%) milk
• 1 cup potatoes, peeled and diced
• 2 cups butternut squash, peeled and 1 bay leaf
• 1 lb. fish fillet cut in 3/4 inch pieces
• 1/2 tsp. dried thyme
• 1/2 tsp. dried marjoram
• Salt and freshly ground white pepper
• Paprika for garnish

In a heavy, deep pan, heat the oil over low-medium heat. Add the onion, celery and garlic into the oil and cook for about 5 minutes, stirring occasionally, until soft, translucent and pale gold. Add milk, potatoes, squash and bay leaf. Bring to a boil over high heat, then immediately reduce heat to a gentle simmer. Partially cover with a lid and simmer about 15 minutes, or until vegetables are tender but not falling apart. With a slotted spoon, transfer squash to a blender. Add a small amount of liquid from the pan. Purée until completely smooth. Transfer mixture back to the pan. Add thyme, marjoram and fish. Simmer gently until seafood is just barely cooked through, being careful seafood does not overcook. Remove from the heat. Add salt and pepper, if desired. Remove the bay leaf and ladle chowder into individual bowls. Garnish with a light sprinkling of paprika.

Per serving: 257 calories, 5 g. total fat (2 g. saturated fat), 27 g. carbohydrate, 26 g. protein, 4 g. dietary fiber, 143 mg. sodium.