Seafood Chowder

Ingredients

• 2.5 cups baking potato cubed peeled ()
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons chicken-flavored bouillon granules 
• 8 ounce bottled clam juice 
• 0.5 teaspoon thyme leaves dried
• 12 ounce evaporated milk fat-free canned
• 2 tablespoons flour all-purpose
• 1.5 pounds grouper fillets white firm cut into 1/2-inch pieces
• 1.5 cups milk 1% low-fat divided
• 2 cups onion finely chopped
• 6 ounces shrimp deveined peeled halved lengthwise
• 1 cup water 
• 2 teaspoons worcestershire sauce 

Equipment

• bowl
• whisk
• dutch oven

Directions

1. Combine first 8 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.
2. Place flour in a large bowl; gradually add 1/4 cup 1% milk, stirring with a whisk until smooth. Stir in remaining 1 1/4 cups 1% milk.
3. Add evaporated milk to flour mixture. Stir milk mixture into potato mixture, and increase heat to medium-high. Cook 5 minutes or until slightly thick, stirring frequently.
4. Add fish; cook 4 minutes. Stir in shrimp; cook 6 minutes or until shrimp are done.
5. Serve immediately.