Categories: Soup

Ingredients

• 2.5 cups cubed peeled baking potato
• 2 cups finely chopped onion
• 1 cup water
• 2 tsp chicken-flavored bouillon granules
• 2 tsp Worcestershire sauce
• 1/2 tsp dried thyme
• 1/4 tsp ground black pepper
• 1 bottle (8 oz) clam juice
• 2 tbsp all-purpose flour
• 1.5 cups 1% milk, divided
• 1 can (12 oz) evaporated fat-free milk
• 1.5 lbs grouper or other firm white fish fillets, cut into 1/2 inch pieces
• 12 medium shrimp, peeled, deveined and halved lengthwise (about 6 oz)

Directions

1. Combine first 8 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.

2. Place flour in a large bowl; gradually add ¼ cup milk, stirring with a whisk until smooth. Stir in remaining 1 ¼ cups milk. Add evaporated milk to flour mixture. Stir milk mixture into potato mixture, and increase heat to medium-high. Cook 5 minutes or until slightly thick,, stirring frequently. Add fish; cook 4 minutes. Stir in shrimp, cook 6 minutes or until shrimp are done.

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