Fish and Corn Chowder

Mary Gelfond


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.


☆☆☆☆☆ 0 votes

6 Servings
15 Min
45 Min
Stove Top


  • 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

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.

Printable Recipe Card

About Fish and Corn Chowder

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

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