3 1/4 cups low-fat (2%) milk
3 tablespoons all-purpose flour
2 tablespoons canola oil
3 small red potatoes
2 medium carrots
1 large celery stalk
1 (14.5-ounce) can low-sodium chicken broth
1/2 pound cod fillets, cut into 1/2-inch pieces
1/2 pound bay scallops or sea scallops
2 scallions, thinly sliced
2 tablespoons finely chopped flat-leaf parsley
Grated zest of 1 large lemon
Salt and freshly ground black pepper
Tabasco sauce to taste
Oyster crackers, for serving


1. In 4-cup microwave-safe container, heat milk in microwave oven until hot.
2. In 4-quart saucepan, combine flour and canola oil over medium heat, stirring, until a paste forms. Add hot milk and whisk until smooth. Add potatoes, carrots, celery and chicken broth. Cover pan; simmer until vegetables are tender, about 10 minutes.
3. Add cod, scallops, scallions, parsley, lemon rind, and salt and pepper to taste. Cover and simmer until fish is cooked through, about 4 minutes. Add Tabasco sauce to taste. Serve piping hot with oyster crackers.
Two percent milk and flour give this chowder a rich "mouth feel" without adding as much fat as heavy cream, a traditional ingredient in chowder. If you don't find very fresh scallops, or prefer a lower-priced alternative, substitute additional cod or other fish.
New England Fish Chowder
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