MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Fish Chowder
 Categories: Diabetic, Main dish, Crockpot, Fish, Vegetables
      Yield: 6 servings
 
      1 lb Fish fillets; fresh or
           -frozen
      4 sl Bacon
    3/4 c  Onion; chopped
     16 oz Can tomatoes;
      2 c  Waterl; boiling
      1 c  Raw potatoes; diced
    1/2 c  Carrot; diced
    1/2 c  Celery; chopped with leaves
    1/3 c  Catsup
      2 ts Worcestershire sauce
      1 ts Salt
    1/8 ts Dried thyme
    1/8 ts Marjoram
      1 tb Fresh parsley; minced
 
  Thaw fish fillets if frozen. Remove bones and skin from fish; cut
  fish into 1" pieces. Cut bacon into 1/2" pieces. In a large
  saucepan over moderate heat, fry bacon until crisp, turning
  freguently. Add onion, and cook and stir over moderate heat until
  tender and translucent. Cut tomatoes into bit-sized piece. Add
  tomatoes, tomato liquid from can, and all remaining ingredients
  except the fish and the parsley to the onions. Bring to a boil;
  reduce heat to low, cover, and simmer for about 45 minutes. Add
  fish; cover and simmer for another 10 to 12 minutes, until fish
  flakes and is tender. Garnish each serving with a sprinkle of
  parsley.
  
  Per serving: 2 Meat exchanges + 1 Starch/bread exchange
  CHO: 14 g; PRO: 22 g; FAT: 8 g; CAL: 213
  Low-sodium diets: Omit salt. Omit bacon.
  Use unsalted cannned tomatoes and low-sodium catsup
  
  Source: The Art of Cooking for the Diabetic
  by Mary Abbott Hess, R.D., M.D. and Katarine Middleton.

  Brought to you and yours via Nancy O'Brion and her Meal-Master
 
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