Colorado Clam Chowder

Servings: 4-6

Ingredients

• 2 meduim Colorado potatoes, cubed
• 1 cup Whole kernel corn
• 1/2 cup  Onion, chopped
• 1 (8 ounce) Bottle clam juice
• 1/4 cup Water
• 1 teaspoon Fresh thyme, snipped or 1/4 teaspoon dried thyme, crushed
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 1 (12 ounce) can Evaporated milk
• 3/4 pound Fresh or frozen cod fillets, cut into 1-inch chunks
• 1 ( 6ounce ) Can minced clams, undrained

Instructions

In a large saucepan combine potatoes, corn, onions, clam juice, water, thyme, salt and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until the potatoes are just tender. Stir milk. Add fish and undrained clams. Heat until almost boiling; reduce heat. Cover and simmer 3-4 minutes or until fish is cooked. Do not boil. Garnish with fresh thyme, if desired. Makes 4-6 servings