• Prep Time:
  • Cooking Time:
  • Serves: 9 Servings

Corn and Fish Chowder

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 2 ts Margarine
  • 1 c Chopped celery
  • 1 c Chopped onion
  • 2 tb All-purpose flour
  • 4 c Low-sodium chicken broth
  • 2 c Corn cut from cob
  • 2 c Peeled diced round red
  • -potatoes
  • 1 1/2 ts Minced fresh thyme
  • 3/4 ts Salt
  • 1/4 ts Coarsely ground pepper
  • 1 Bay leaf
  • 3/4 lb Cod or other lean white fish
  • -fillets, cut into 1/2-inch
  • -pieces
  • 6 tb Thinly sliced green onions


Melt margarine in a Dutch oven over medium heat. Add celery and onion;
saute 5 minutes or until tender. Remove from heat.

Sprinkle celery mixture with flour; stir well. Gradually add broth,
stirring until blended. Add corn and next 5 ingredients; bring to a boil.
Cover, reduce heat, and simmer 15 minutes or until vegetables are tender,
stirring occasionally.

Add fish; cover and simmer 5 minutes or until fish flakes easily when
tested with a fork. Discard bay leaf. Yield: 9 cups (serving size: 1-1/2
cups soup and 1 tablespoon green onions).

Per serving: 90 Calories; 1g Fat (12% calories from fat); 13g Protein; 11g
Carbohydrate; 16mg Cholesterol; 455mg Sodium

NOTES : To serve, ladle into individual soup bowls, and sprinkle with green

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