Clam Chowder

1 Cup uncooked Potato cubes
1 Cup sliced Carrots
3/4 Cup chopped Onion
1/3 Cup sliced Celery
8 Peppercorns
1 Bay Leaf
Cold Water
1 Package 12oz frozen fillet of cod or can of clam
1/4 Cup Margarine
1/4 Cup Flour
2 tsp salt
3 1/2 Cup Skim Milk
some chopped Parsley

Heat potatoes, carrots, onion, celery, peppercorns, and bay leaf, cold water to cover in large sauce pan to a boil. Reduce head and simmer for 15 minutes. Add fish, simmer 15 minutes or until fish flakes easily with a fork. Remove fish, vegetables and seasonings. Boil broth until reduced to 1 cup. Meanwhile discard peppercorn and bay leaf. Break fish into chunks, melt margarine, blend in flour and salt. Stir in skim milk and broth. Cook over medium heat, stirring constantly until mixture comes too boil. Add fish and vegetables. Heat thru and Serve.