Tex-Mex Chowder

Mild fish and sweet scallops mingle with rice and corn in this quick and easy soup recipe. For extra flavor, pass lime wedges to squeeze over individual servings.

Tex-Mex Chowder
Servings: 4 Prep 5 mins Cook 10 mins


  • 1 14 1/2 ounce can chicken broth
  • 2/3 cup quick-cooking rice
  • 1 10 ounce package frozen corn
  • 1 1/2 cups bottled chunky salsa
  • 1 pound skinned, mild-flavored fish fillets (such as haddock, cod or halibut), cut into 2-inch pieces
  • 1/2 pound fresh baby scallops
  • Lime wedges, bread, for serving

Make It

1. In a large saucepan, combine broth with enough water to equal 5 cups. Bring to a boil, stir in rice, reduce heat to medium and cover. Cook for 5 minutes. Add the corn and salsa. Return to boiling.

2. Add fish and scallops to saucepan. Cook, covered, for 5 minutes or until fish is opaque and flakes when touched lightly with a fork. Serve with lime wedges and crusty bread, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 326, Fat, total (g): 4, chol. (mg): 93, sat. fat (g): 1, carb. (g): 35, fiber (g): 4, pro. (g): 39, sodium (mg): 1032, Percent Daily Values are based on a 2,000 calorie diet.