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.

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1 users rated this recipe an average rating of 5.0
Makes:
4 servings
Start to Finish:
20 mins
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Fish and Corn Chowder

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

  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)
    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
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