Lunch
Fish Chowder
Description
Simmer this hearty homemade soup in 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
Directions:
- In 3-quart saucepan, heat oil over medium heat. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
- Stir in potatoes, corn and broth. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
- Add whole fish fillets. Cover; cook 5 to 7 minutes or until fish flakes easily with fork. In measuring cup, mix milk and cornstarch; stir into chowder. Cook, stirring constantly, until mixture boils and thickens.
