fish and corn chowder
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.
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
6 Servings
Ingredients
- 1 tablespoon canola or olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 5 cups skim milk
- 2 cans cream style corn, 15 oz ea
- 1 1/2 cups instant potato flakes, dry
- 1/4 teaspoon cayenne pepper
- 24 ounces peas and carrots, frozen (or)
- 1 package creamed spinach
- 1 pound whitefish filets
How To Make fish and corn chowder
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Step 1Heat oil in soup pot. Add onion and garlic. Cook over medium heat until tender (about 4-6 min.) Stir often.
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Step 2Add milk, creamed corn and cayenne pepper. Cook over medium heat until hot (do not boil).
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Step 3Add potato flakes and continue to cook until hot and thick.
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Step 4Add peas and carrots and bite sized pieces of white fish.(0r) substitute 1 package of creamed spinach for frozen peas and carrots.
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Step 5Serve hot with your favorite bread or corn muffins.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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