Summer Fish Chowder

Yield: 2 servings

2 medium tomatoes

2 small ears corn, shucked

1 tablespoon olive oil

1 large celery rib, chopped

1 large shallot, finely chopped

1 (6-ounce) cod or halibut fillet, cut into bite-size pieces

11/2 cups chicken broth

1/4 cup finely chopped fresh basil

1/8 teaspoon freshly ground black pepper

Salt

1. Cut a shallow X in the bottom of the tomatoes. Place in a pot of boiling water for 30 seconds. Remove from water; slip off the tomato skins. Core, seed and coarsely chop tomatoes. Set aside.

2. Using a paring knife, cut kernels off corn.

3. Heat oil in large pot. Add corn, celery and shallot. Cook over medium-high heat for 5 minutes or until tender. Add halibut. Cook for 1 minute per side. Add tomatoes and chicken broth. Bring to a simmer. Stir in basil and pepper.

4. Simmer for 5 minutes or until fish is cooked through and chowder is aromatic. Season with salt to taste.

Per serving: 275 calories; 9g fat; 38mg cholesterol; 23g protein; 26g carbohydrate; 5g fiber; 670mg sodium.