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Corn-Fish Chowder




Source of Recipe


Cooking Light






List of Ingredients



• 2 bacon slices
  
• 1/2 cup chopped onion
  
• 1 1/2 teaspoons ground thyme
  
• 2 (15.75-ounce) cans fat-free, less-sodium chicken broth
  
• 1 pound peeled baking potato, cut into 1/4-inch-thick slices
  
• 2 cups fresh or frozen whole-kernel corn
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 2 (8 1/4-ounce) cans cream-style corn
  
• 1 (12-ounce) can evaporated fat-free milk
  
• 1 pound orange roughy or catfish fillets, cubed
  
• 1/2 cup instant potato flakes (not granules)
  
• Coarsely ground black pepper (optional)
  






Instructions



1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble.
   
2. Add onion to drippings in pan; sauté 5 minutes.
   
3. Stir in thyme, broth, and baking potato; bring to a boil. Reduce heat; simmer 10 minutes.
   
4. Add whole-kernel corn and next 4 ingredients (whole-kernel corn through milk); bring to a simmer.
   
5. Stir in fish; cook 9 minutes or until fish flakes easily when tested with a fork.
   
6. Add potato flakes, and cook until thick (about 1 minute); stir constantly.
   
7. Sprinkle bacon evenly over each serving. Garnish with ground pepper, if desired.
   






Final Comments


Yield: 8 servings