Rockport Fish Chowder

2 Tbsp vegetable oil
1/4 C onion, coarsely chopped
1/2 C celery, coarsely chopped
1 C carrots, sliced
2 C potatoes, raw, peeled, cubed
1/4 tsp thyme
1/2 tsp paprika
2 C bottled clam juice
8 whole peppercorns
1 bay leaf
1 lb fresh or frozen (and thawed) cod or haddock fillets, cut into
3/4–inch cubes
1/4 C flour
3 C lowfat milk
1 Tbsp fresh parsley, chopped

Corn Chowder

1 Tbsp vegetable oil
2 Tbsp celery, finely diced
2 Tbsp onion, finely diced
2 Tbsp green pepper, finely diced
1 package (10 oz) frozen whole kernel corn
1 C raw potatoes, peeled, diced in 1/2-inch pieces
2 Tbsp fresh parsley, chopped
1 C water
1/4 tsp salt to taste black pepper
1/4 tsp paprika
2 Tbsp flour
2 C lowfat or skim milk

Chile−Cheese Chowder

2 bacon slices
1 cup chopped carrot
1 cup chopped, seeded, poblano chiles
1 cup chopped onion
2 tablespoons minced, seeded jalapeno peppers
1/2 teaspoon ground cumin
3 cloves garlic, minced
2 (16 oz.) cans fat−free chicken broth
5 cups diced, peeled, baking potato
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups 1% milk
3/4 cup shredded Monterey Jack cheese
1/2 cup shredded reduced−fat sharp cheddar cheese
2/3 cup sliced green onions