Fish and Corn Chowder
ounces fresh or frozen skinless cod, cusk, haddock, or pike fillets
cup chicken or vegetable broth
medium carrot, shredded (1/2 cup)
stalk celery, chopped (1/4 cup)
small green sweet pepper, chopped (1/4 cup)
17 ounce can cream-style corn
12 ounce can (1-1/2 cups) evaporated milk
cup 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.
Nutrition Facts(Fish and Corn Chowder)
- Per serving:
- 344 kcal cal.,
- 9 g fat
- (5 g sat. fat,
- 63 mg chol.,
- 733 mg sodium,
- 35 g carb.,
- 32 g pro.
- Percent Daily Values are based on a 2,000 calorie diet