Corn-Fish Chowder

Ingredients

• 1 pound orange roughy or catfish fillets, cubed
• ½ cup instant potato flakes (not granules)
• 1 (12-ounce) can evaporated fat-free milk
• 2 (8 1/4-ounce) cans cream-style corn
• 2 cups fresh or frozen whole-kernel corn
• 1 pound peeled baking potato, cut into 1/4-inch-thick slices
• 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
• + 6 more ingredients
• • 1 ½ teaspoons ground thyme
  • ½ cup chopped onion
  • 2 bacon slices
  • Coarsely ground black pepper (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

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...

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