1 1/4
lb firm white fish fillets, such as cod or pollock, skin removed
1
cup fat-free (skim) milk
2
teaspoons cornstarch
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Steps
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.
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Halibut is a bit more expensive than some fish, but it provides a wonderful flavor and texture to this chowder. If you like, any firm fish can be used.
It's best to leave the fish fillets whole when you cook them. If you cut up the fish it will flake into tiny pieces instead of staying in nice chunks.
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