chowder

So far, so good. I lost way more than I would like to admit in my first week of WW (5#, which is too much in one week), but it's great. I stayed with it. Except...I work at Petsi's on the weekends and those freaking baby scones cry to me like little pieces of flaky, melty orphans that will never be sold due to ther small stature.

I know, I can't take responsibility for them. They are who they are: small, unsellable scones. That's how they came into the world through no fault of their own. But, much like my urge to choose the crooked and sparse Christmas tree or the pumpkin with weird bumps and gashes, I have to do something about them, something to make them feel included and part of society. The society of fat cells that are squatting on my thighs. So I eat them, telling myself "maybe just one...".

And because of my love for inclusion, scones and all, I am sure I will revisit some of those lost pounds. Maybe just one.

Here's a recipe for fish chowder I made up. It's pretty light, not stick to the spoon thick, so I assume I could call it a bouillabaisse if I wanted to.

There are no scones in it and 1.5 cups of soup is 6 points.

Fish Chowder

Serves 4

1 teaspoon canola oil
1 teaspoon butter
4 shallots, diced
4 cloves garlic, diced
1 tablespoon flour
1/2 teaspoon smoked paprika (optional)
1/4 teaspoon cayenne pepper (optional)1 bay leaf
4 cups lobster, fish or vegetable stock
1 jar clam juice
1 cup fat free evaporated milk
1 teaspoon salt
1 medium potato, small dice
3/4 cup frozen corn
1 pound haddock, pollack or tilapia, cut into large chunks
1 pound steamer clams, cleaned (or 1 small can of chopped clams, with liquid)
1/4 cup fresh parsley, chopped

In a large pot, heat butter and oil over medium high heat. Add shallots and half of the garlic. Saute until the shallots are translucent, about 7 minutes.  Add the flour, paprika and cayenne, if using, stir to combine. Cook it for another minute or so. Add the bay leaf, stock, clam juice, evaporated milk and salt. Bring the liquid to a boil.

Add the potatoes and allow the liquid to return to a boil. Add the corn and fish, stir to combine. When the liquid begins to simmer, add the clams. Cover the pot and cook until the steamers open or, if using chopped clams, until the soup is heated through. Ladle the soup into 4 bowls and garnish each with parsley.

MMMMMMMMMMmmmmmmmmm. I like this with toasted sourdough bread to sop up the ocean goodness.