Recipe finder
Fish and Corn Chowder
- Makes: 4 servings
- Start to Finish 20 mins
Ingredients
-
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)
Directions
- 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.
Nutrition Facts
(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