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Fish and Corn Chowder
- Makes: 4 servings
- Start to Finish
Sprinkle a few rye croutons over the chowder just before serving to add a bit of crunch and contrast to the sweetness of the corn.
fresh or frozen skinless cod, cusk, haddock, or pike fillets
chicken or vegetable broth
medium carrot, shredded (1/2 cup)
stalk celery, chopped (1/4 cup)
small green sweet pepper, chopped (1/4 cup)
ounce can (1-1/2 cups)
shredded process Swiss cheese (4 ounces)
Celery leaves (optional)
Thaw fish, if frozen. Rinse fish. Cut into 3/4-inch pieces. Set aside.
In a medium saucepan combine chicken or vegetable broth, shredded carrot, chopped celery, and sweet pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 2 minutes. Stir in corn and evaporated milk. Bring mixture to boiling, stirring occasionally.
Add fish; reduce heat. Cover and simmer gently for 3 to 5 minutes or until fish flakes easily with a fork. Gradually add cheese, stirring until melted. Garnish with celery leaves, if desired. Makes 4 servings.
(Fish and Corn Chowder)
Servings Per Recipe 4, sat. fat (g) 5, cal. (kcal) 344, pro. (g) 32, sodium (mg) 733, carb. (g) 35, Fat, total (g) 9, chol. (mg) 63