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Corn-Fish Chowder (International) — Recipe | Foodgeist

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Corn-Fish Chowder

🍲soup·Internationalhard

Corn-Fish Chowder

Name: Corn-Fish Chowder
Cuisine: International
Ingredients: 2 bacon slices; 1/2 cup chopped onion; 1 1/2 teaspoons ground thyme; 2 (15.75-ounce) cans fat-free, less-sodium chicken broth; 1 pound peeled baking potato, cut into 1/4-inch-thick slices; 2 cups fresh or frozen whole-kernel corn; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 (8 1/4-ounce) cans cream-style corn; 1 (12-ounce) can evaporated fat-free milk; 1 pound orange roughy or catfish fillets, cubed; 1/2 cup instant potato flakes (not granules); Coarsely ground black pepper (optional)

Ingredients

2 bacon slices

1/2 cup chopped onion

1 1/2 teaspoons ground thyme

2 (15.75-ounce) cans fat-free, less-sodium chicken broth

1 pound peeled baking potato, cut into 1/4-inch-thick slices

2 cups fresh or frozen whole-kernel corn

1/4 teaspoon salt

1/4 teaspoon black pepper

2 (8 1/4-ounce) cans cream-style corn

1 (12-ounce) can evaporated fat-free milk

1 pound orange roughy or catfish fillets, cubed

1/2 cup instant potato flakes (not granules)

Coarsely ground black pepper (optional)

Method

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1.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; saute 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 through milk); bring to a simmer. Stir in fish; cook 9 minutes or until fish flakes easily when tested with a fork. Add potato flakes, and cook until thick (about 1 minute); stir constantly. Sprinkle bacon evenly over each serving. Garnish with ground pepper, if desired. MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit .