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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.

Source: Midwest Living

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total:
20 mins
Servings:
4
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Ingredients

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Directions

Instructions Checklist
  • 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.

  • 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

344 calories; fat 9g; cholesterol 63mg; saturated fat 5g; carbohydrates 35g; protein 32g; sodium 733mg.
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