CORN FISH CHOWDER RECIPES

Name: Fish and Corn Chowder
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6-8 serving(s)
Ingredients: 1 lb fish fillet; 16 ounces frozen corn; 3 tablespoons butter, divided; 1 1/2 cups onions, diced; 3/4 cup celery, diced (1 or 2 stalks, with top); 2 garlic cloves, minced; 1/2 cup red bell pepper, diced; 1/2 cup green bell pepper, diced; 12 ounces chicken broth; 1 1/2 cups water; 4 potatoes, peeled and diced; 1 teaspoon salt; 1/2 teaspoon pepper; 1 bay leaf (2 if small); 1 teaspoon dried thyme; 2 teaspoons Old Bay Seasoning; 3 tablespoons flour; 1 1/2 cups milk; 12 ounces evaporated milk; 2 teaspoons fresh parsley, chopped (garnish); 1 teaspoon fresh dill, chopped (garnish)

FISH AND CORN CHOWDER RECIPE - FOOD.COM

Fish and Corn Chowder Recipe - Food.com image

Versatile basic recipe -- This is easily modified to use chicken or clams instead of fish -- just change out the seasoning as desired. Great on a cool day served with fresh-baked rolls.

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1 lb fish fillet
16 ounces frozen corn
3 tablespoons butter, divided
1 1/2 cups onions, diced
3/4 cup celery, diced (1 or 2 stalks, with top)
2 garlic cloves, minced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
12 ounces chicken broth
1 1/2 cups water
4 potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf (2 if small)
1 teaspoon dried thyme
2 teaspoons Old Bay Seasoning
3 tablespoons flour
1 1/2 cups milk
12 ounces evaporated milk
2 teaspoons fresh parsley, chopped (garnish)
1 teaspoon fresh dill, chopped (garnish)

Steps:

Rinse the fish and cut into bite-sized chunks. Remove the corn from the freezer to take some of the chill off while preparing the basic chowder. Set both aside.
Melt 1 T butter in a large stock pot. Saute the onion, celery and garlic until almost translucent. Add the bell peppers and continue to saute until all are soft.
Add the broth, water, potatoes, and seasonings. Bring to a boil.
Reduce heat, cover and simmer until the potatoes are tender, about 25 minutes. (If desired, mash some of the potato to additionally thicken the chowder).
In a bowl or jar, mix the flour and milk until smooth. Pour this and the evaporated milk into the chowder.
Add the fish, corn, and remaining 2 T butter. Bring to a boil, reduce heat and cook, stirring gently, another 5 to 10 minutes until fish is cooked through and chowder is thickened slightly. Remove bay leaf before serving.
Garnish with fresh parsley or dill. Pass Tabasco at the table.

Nutrition Facts : Calories 472.4, FatContent 14.2, SaturatedFatContent 8, CholesterolContent 81.8, SodiumContent 799.7, CarbohydrateContent 58.4, FiberContent 6.6, SugarContent 4.1, ProteinContent 30.8

CORN-FISH CHOWDER RECIPE | MYRECIPES

Corn-Fish Chowder Recipe | MyRecipes image

This creamy one-bowl meal is loaded with flavorful ingredients including fish fillets and cream-style corn. Make this when you need a satisfying, home-style soup in a hurry.

Provided by MyRecipes

Yield 8 servings (serving size: 1 1/2 cups soup and about 1 teaspoon bacon)

Number Of Ingredients 13

Ingredients

2 bacon slices
½ cup chopped onion
1?½ 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
¼ teaspoon salt
¼ 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
½ cup instant potato flakes (not granules)
Coarsely ground black pepper (optional)

Steps:

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.
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.

Nutrition Facts : Calories 261 calories, CarbohydrateContent 40.1 g, CholesterolContent 16.6 mg, FatContent 4.2 g, FiberContent 2.6 g, ProteinContent 16 g, SaturatedFatContent 1.3 g, SodiumContent 527 mg

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