Monday, January 2, 2012

Fish Corn Chowder

Our wonderful neighbors had us over this evening for some chowder and cornbread. The husband/father is quite a fisherman and they used his fresh rockfish. Yum! This looks like a similar recipe from MyRecipes.com

  • 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)

Preparation

  1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 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.

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