Corn-Fish Chowder

Name: Corn-Fish Chowder
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)

13 ingredients

4 steps

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)

Directions

1

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; saute 5 minutes. Stir in thyme, broth, and baking potato; bring to a boil. Reduce heat; simmer 10 minutes.
2

Add whole-kernel corn and next 4 ingredients (whole-kernel corn through milk); bring to a simmer. Stir in fish; cook 9 minutes or until fish flakes easily when tested with a fork. Add potato flakes, and cook until thick (about 1 minute); stir constantly. Sprinkle bacon evenly over each serving. Garnish with ground pepper, if desired.
3

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