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Directions:
Heat the vegetable oil in a large, heavy saucepan over low heat. Add the onions and sauté for 10 minutes, or until golden but not brown. Add the baking potatoes (cut into 1/4-inch cubes), the dried thyme and the turkey stock. Cover and simmer for 10 minutes, or until the potatoes are tender.
Add the cod or haddock fillet, cover and simmer gently for 10 minutes. Add the milk, salt and black pepper to taste. Cover and simmer 5 minutes, or until the mixture is thoroughly hot. Gently flake the fish with a fork into bite-sized pieces, then ladle the chowder into soup bowls. Sprinkle with paprika and serve immediately.
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