Seafood+and+White+Bean+Chowder

Ingredients: 2 tsp olive oil 2 carrots, chopped 2 celery stalks, chopped 1 large onion, chopped 2 C chicken broth 1 lb red potatoes, cut into 3/4 chunks 1/2 tsp dried thyme 1/4 tsp black pepper 2 (6oz) cans of chopped clams 1 (15.5 oz) cannellini (white kidney beans), rinsed and drained 3/4 lb cod fillets, cut into 1" chunks (about 3 frozen pieces) 1 C fresh or frozen corn 3/4 C fat-free half and half 2 tbsp chopped fresh parsley

Heat oil in Dutch oven over medium heat. Add carrots, celery, onion and cook until vegetables are soft, about 6 minutes. Add broth, tomatoes, thyme and pepper and bring to a boil. Reduce heat, cover and simmer for 5 minutes.

Stir in clams and their juice and beans and return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 10 minutes. Stir in cod and corn, simmer until cod is opaque, about 4-5 minutes. With the back of a spoon, mash potatoes against the side of the pot. Stir in half and half and parsley. Remove from heat and let stand, covered, 1 minute.