Corn Fish Chowder

Name: Corn Fish Chowder
Ingredients: 12 Van de Kamp's(R) and Mrs. Paul's(R) Xtra Large Crunchy Fish Sticks or Regular Fish Sticks; 2 tablespoons butter; 1 small onion, chopped; 2 tablespoons all-purpose flour; 3 cups milk; 1 cup chicken broth; 1 pound potatoes, peeled and cubed (about 3 large); 1 bag Bird's Eye(R) Gold & White Corn; 2 green onions, chopped (optional)

9 ingredients

5 steps

Ingredients

12 Van de Kamp's(R) and Mrs. Paul's(R) Xtra Large Crunchy Fish Sticks or Regular Fish Sticks
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
3 cups milk
1 cup chicken broth
1 pound potatoes, peeled and cubed (about 3 large)
1 bag Bird's Eye(R) Gold & White Corn
2 green onions, chopped (optional)

Directions

1

Bake Crunchy Fish Sticks according to package directions; cut into bite-size chunks.
2

Meanwhile, melt butter in large saucepot over medium heat and cook onion, stirring occasionally, 3 minutes or until softened. Sprinkle with flour and cook, stirring constantly, 1 minute.
3

Add milk, chicken broth and potatoes. Bring to a boil over medium-high heat. Reduce heat to low and simmer 20 minutes or until potatoes are softened.
4

Stir in corn and cook, 5 minutes or until heated through. Stir in green onions.
5

To serve, pour into 4 soup bowls and evenly top with baked Crunchy Fish Sticks.