Fish and Corn Chowder
- Makes: 4 servings
- Start to Finish 20 mins
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, sodium (mg) 733, cal. (kcal) 344, pro. (g) 32, carb. (g) 35, Fat, total (g) 9, chol. (mg) 63