Corn-Fish Chowder

Name: Corn-Fish Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 slices bacon slices; 454 grams peeled baking potato, cut into 1/4-inch-thick slices; 0 teaspoons black pepper; 468 grams cream-style corn; 454 grams orange roughy or catfish fillets, cubed; 473 milliliters fresh or frozen whole-kernel corn; 340 grams evaporated fat-free milk; 893 grams fat-free, less-sodium chicken broth; 2 teaspoons ground thyme; 118 milliliters chopped onion; 118 milliliters instant potato flakes (not granules); 0 teaspoons salt

Need a gluten free main course? Corn-Fish Chowder could be a super recipe to try. One serving contains 277 calories, 17g of protein, and 9g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up onion, baking potato, pepper, and a few other things to make it today.

Instructions

Cook bacon in a Dutch oven over medium heat until crisp.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Remove bacon from pan; crumble.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add onion to drippings in pan; saut 5 minutes. Stir in thyme, broth, and baking potato; bring to a boil. Reduce heat; simmer 10 minutes.

Ingredients you will need

Baking Potato

Broth

Onion

Thyme

Equipment you will use

Frying Pan

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.

Ingredients you will need

Corn