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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