Fish and Corn Chowder | Midwest Living

Fish and Corn Chowder

Fish and Corn Chowder

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  • Makes: 4 servings
  • Start to Finish 20 mins

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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.


  • 12 ounces fresh or frozen skinless cod, cusk, haddock, or pike fillets
  • 3/4 cup chicken or vegetable broth
  • 1 medium carrot, shredded (1/2 cup)
  • 1/2 stalk celery, chopped (1/4 cup)
  • 1/2 small green sweet pepper, chopped (1/4 cup)
  • 1 17 - ounce can cream-style corn
  • 1 12 - ounce can (1-1/2 cups) evaporated milk
  • 1 cup shredded process Swiss cheese (4 ounces)
  • Celery leaves (optional)


  1. Thaw fish, if frozen. Rinse fish. Cut into 3/4-inch pieces. Set aside.
  2. 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.
  3. 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.

Nutrition Facts

(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

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