Seafood Chowder  

Servings: 4

2 Small Potatoes, cooked, peeled and diced (2″ diameter)
6 oz. Fresh or frozen halibut, snapper, sole or code
1 tsp. Vegetable oil
1/2 Cup Onion, chopped
1 Celery stalk, sliced
6 oz. Uncooked small shrimp, shelled and deveined (about 18)
1/2 Cup Water

2 -1/2 Tbs. All-purpose flour
4 Cups 1% or nonfat milk
1/3 Cup Instant mashed potato flakes
1/2 tsp. Salt
1/8 tsp. Pepper
1/4 tsp. Paprika

Cut fresh or partially thawed fish into bite-sized pices; set aside. In a medium skillet coated with a nonstick vegetable spray, heat oil. Saute celery and onion until soft; stir in fish. Add 1/2 Cup water; bring to a simmer. Cover. Simmer until fish just begins to flake, about 5 minutes; set aside.
Combine flour and 1/2 Cup milk in a small container with a tight fitting lid. Cover tightly, shake until smooth.
In a large saucepan, heat remaining milk until small bubbles form around edge of pan. Gradually add flour mixture, stirring constantly with a whisk until mixture comes to a boil and thickens slightly; Sprinkle instant potatoes over soup; stir in with a whisk. Add diced potatoes and fish mixture. Season with pepper and paprika.
Cook over low heat until heated through or until potato cubes are hot, stirring frequently. DO NOT LET CHOWDER BOIL.