Fish Chowder

Simmer this hearty homemade soup in 30 minutes.

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( 10 Ratings)

10 Ratings

5 Stars 60%

4 Stars 10%

3 Stars 20%

2 Stars

1 Stars 10%

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Prep Time 30 min
Total Time 30 min
Servings 5

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)

1/2: 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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 260
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 60mg; 60%;
Sodium: 580mg; 580%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 2g 2% Sugars 6g 6% ),
Protein: 27g; 27%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 4%;
Calcium: 8%;
Iron: 6%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;