Fish Chowder

 

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)

1/2

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

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