Fish and Corn Chowder

Mary Gelfond

By
@mary4361beth

If you prefer you can use fresh carrots, sliced, and fresh peas; and increase cooking time to about 20 minutes (until vegetables are tender).

I've also made this chowder, adding a small jar of clam juice just before adding vegetables and whitefish.

This weekend was Blizzard 2016. I decided to make the chowder and was out of frozen mixed vegetables. I used a package of frozen creamed spinach. This is now our favorite.


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Rating:

Comments:

Serves:

6 Servings

Prep:

15 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

1 Tbsp
canola or olive oil
1 medium
onion, chopped
3 clove
garlic, minced
5 c
skim milk
2 can(s)
cream style corn, 15 oz ea
1 1/2 c
instant potato flakes, dry
1/4 tsp
cayenne pepper
24 oz
peas and carrots, frozen (or)
1 pkg
creamed spinach
1 lb
whitefish filets

Directions Step-By-Step

1
Heat oil in soup pot. Add onion and garlic. Cook over medium heat until tender (about 4-6 min.) Stir often.
2
Add milk, creamed corn and cayenne pepper. Cook over medium heat until hot (do not boil).
3
Add potato flakes and continue to cook until hot and thick.
4
Add peas and carrots and bite sized pieces of white fish.(0r) substitute 1 package of creamed spinach for frozen peas and carrots.
5
Serve hot with your favorite bread or corn muffins.

About this Recipe

Course/Dish: Chowders, Seafood
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #Seafood, #chowder