Fish and Corn Chowder

Fish and Corn Chowder


  • 1/2 cup diced celery
  • 1/2 cup diced onions
  • 1 1/2 cups diced baked potatoes with skins
  • 1/4 cup canola oil
  • 1/4 cup enriched white flour
  • 2 cups fat-free chicken broth
  • 1 12 ounce can evaporated skim milk
  • 1 pound flounder or other mild white fish, cut into 1-inch square pieces
  • 1 cup frozen yellow corn
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste

Make It

1. In a deep saucepan over medium-high heat, saute celery, onions, and potatoes in oil 5 minutes, until soft but not browned.

2. Stir in flour. Gradually add chicken broth; stir constantly until mixture begins to thicken. Add the evaporated milk; reduce heat to medium. Continue cooking and stirring until mixture is very warm but not boiling. Add fish, corn, salt, and pepper. Cook about 5 minutes until the fish is opaque. Do not boil.

3. Ladle into soup bowls and serve.