Corn-Fish Chowder

Corn-Fish Chowder
Photo by Randy Mayor

Ingredients

  • 2 cups fresh or frozen whole-kernel corn
  • 1 pound orange roughy or catfish fillets, cubed
  • 1 pound peeled baking potato, cut into 1/4-inch-thick slices
  • 1 pound orange roughy or catfish fillets, cubed
  • 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
  • Coarsely ground black pepper (optional)
  • ¼ teaspoon black pepper
  • + 19 more ingredients
    • 2 cups fresh or frozen whole-kernel corn
    • 1 pound peeled baking potato, cut into 1/4-inch-thick slices
    • ¼ teaspoon salt
    • 1 ½ teaspoons ground thyme
    • 2 (8 1/4-ounce) cans cream-style corn
    • Coarsely ground black pepper (optional)
    • 1 (12-ounce) can evaporated fat-free milk
    • 2 bacon slices
    • 1 (12-ounce) can evaporated fat-free milk
    • 2 bacon slices
    • 2 (8 1/4-ounce) cans cream-style corn
    • ½ cup chopped onion
    • 1 ½ teaspoons ground thyme
    • 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
    • ¼ teaspoon salt
    • ½ cup chopped onion
    • ¼ teaspoon black pepper
    • ½ cup instant potato flakes (not granules)
    • ½ cup instant potato flakes (not granules)

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 5 minutes. Stir in thyme, broth, and baking potato; bring to a boil. Reduce heat; simmer 10 minutes. Add whole-kernel corn and next 4 ingredients (whole-kernel corn throug...

View full recipe at My Recipes

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