Manhattan Fish Chowder

Manhattan-style chowder is tomato-based and contains other vegetables in place of the potatoes found in milk-based New England-style chowders.

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Yield: 4 (main-dish) servings
Total Time: 25 mins
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    3/4  pound 
    fresh or frozen fish fillets
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    1  24  ounce can 
    vegetable juice
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    1  11  ounce can 
    whole kernel corn with sweet peppers
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    1/2  cup 
    sliced green onion
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    1/4  cup 
    chicken broth
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    1 1/2  teaspoons 
    snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
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    1   teaspoon 
    Worcestershire sauce
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    several dashes bottled hot pepper sauce

Thaw fish, if frozen. Cut fish into 3/4-inch pieces. In a large saucepan combine vegetable juice, corn, green onion, chicken broth, thyme, Worcestershire sauce, and hot pepper sauce. Bring to boiling. Reduce heat and simmer, covered, for 8 minutes.
Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, for 3 to 5 minutes more or until fish flakes easily with a fork, stirring once. Makes 4 main-dish servings.
Nutrition information
Per Serving: cal. (kcal) 164, Fat, total (g) 1, chol. (mg) 34, carb. (g) 22, pro. (g) 16, sodium (mg) 995, Percent Daily Values are based on a 2,000 calorie diet
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