FISH CHOWDER

Fish Chowder image

Simmer this hearty homemade soup in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 5

Number Of Ingredients 10

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) 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

Steps:

In 3-quart saucepan, heat oil over medium heat. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
Stir in potatoes, corn and broth. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
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.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 27 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 6 g, TransFat 0 g

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