Potato and White Fish Chowder

What You Need:

8 collard green leaves

4 red potatoes, halved and sliced

1/2 t salt

1/4 t of pepper

1 1/2 lbs. cod fillets

14 oz. of fresh clams, shelled

6 mushrooms, sliced thin

4 T of milk

2 t of Old Bay seasoning

How to Make It:

Allow the oven to preheat to 450 degrees.

Spray the inside of a cast iron Dutch oven well with a non stick cooking spray.

Coarsely chop the collard greens and set aside.

Scatter the potatoes over the bottom of the pan and sprinkle with the salt and pepper.

Place the fish fillets on top of the potatoes.

Drain the clams and reserve the liquid.

Place the clams into the pan and top with the mushrooms.

Place the milk into the bowl with the reserved clam juice.

Add in the Old Bay seasoning and whisk to combine.

Pour the mixture into the pan.

Pack in the collar greens until the pan is full but the lid will still fit tightly.

Cover and bake 35 minutes.

Makes 4 servings

Use any type of white fish such as tilapia or flounder in this chowder.  Use shrimp or crabs instead of the clams and for a heartier dish add a can of corn kernels.  Any type of milk can be used including whole, 2%, skim or even almond milk or heavy cream.  It will change the consistency of the broth from a thick broth when using heavy cream and whole milk to slightly thinner with other types of milk.

Preparation Time:  approximately 10 minutes

Baking Time:  approximately 35 minutes

Total Time:  approximately 45 minutes

Nutritional Information:  (approximate values per serving)

Calories 255; Fat 3g; Carbohydrates 18g; Cholesterol 77 mg; Sodium 155 mg; Protein 37g;

Fiber 2g