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


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

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