Fish Chowder

(5)
2 reviews.
  • 30 min prep time
  • 30 min total time
  • 9 ingredients
  • 5 servings

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) Green Giant™ cream style sweet corn
1 3/4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
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

  1. 1 In 3-quart saucepan, heat oil over medium heat. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
  2. 2 Stir in potatoes, corn and broth. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
  3. 3 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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