Real Recipes From Real Home Cooks ®

fish and corn chowder

Recipe by
Mary Gelfond
Haymarket, VA

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.

yield 6 Servings
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For fish and corn chowder

  • 1 Tbsp
    canola or olive oil
  • 1 md
    onion, chopped
  • 3 clove
    garlic, minced
  • 5 c
    skim milk
  • 2 can
    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

How To Make fish and corn chowder

  • 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.