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Fish Chowder
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Prep Time:
30 minutes
Total Time:
30 minutes
Quick and satisfying homemade soup ready in just 30 minutes.
Ingredients:
  • 2 teaspoons canola oil
  • 1 small onion, chopped (1/4 cup)
  • 1 medium stalk celery, chopped (1/2 cup)
  • 2 cups frozen potatoes O'Brien with onions and peppers
  • 1 can (14.75 oz) cream-style sweet corn
  • 1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1/2 teaspoon salt
  • 1 1/4 lb firm white fish fillets, such as cod or pollock, skin removed
  • 1 cup fat-free (skim) milk
  • 2 teaspoons cornstarch
Instructions:
  • In a 3-quart saucepan, warm oil over medium heat. Sauté onion and celery for 2 to 3 minutes until soft, stirring occasionally.
  • Combine the potatoes, corn, and broth in a pot. Bring to a boil, then lower the heat and simmer uncovered for about 5 minutes until the potatoes are tender.
  • Gently place whole fish fillets into the pot and cover. Cook for 5 to 7 minutes or until the fish easily flakes with a fork. In a measuring cup, combine milk and cornstarch, then stir the mixture into the chowder. Cook while stirring constantly until the chowder boils and thickens.

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