Cold winter weather often brings with it the hankering for warm, filling soups. One of my favorites has always been thick, creamy fish chowder typical of those served in New England. Chowders may feature corn, chicken, ham, fish or other seafood, such as clams or crab, but they all have some ingredients in common -- artery-clogging heavy cream and starchy white potatoes. This can make a single bowl pack in over 500 calories, more than half of them from fat (19 g of which are saturated). Not exactly the picture of health in my book.
Here's a different way to make this comforting soup without having to worry about the health of your heart.
I chose to use fish for its low-fat, high protein profile and the added benefit of omega-3 fatty acids. I've replaced the heavy cream with evaporated skim milk, which allows me to keep that creamy texture and calcium without the saturated fats. In order to add fiber, I left the skins on the potatoes and added broccoli. Skip the oyster crackers and serve with crusty whole wheat bread. This combination of fish, low-fat dairy and fiber makes a heartwarming treat that is also heart healthy and a great meal for your entire family.