Fish and Corn Chowder
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.
Ingredients
Directions
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Thaw fish, if frozen. Rinse fish. Cut into 3/4-inch pieces. Set aside.
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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.
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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
Per Serving:
344 calories; 9 g total fat; 63 mg cholesterol; 733 mg sodium. 35 g carbohydrates; 32 g protein;