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Fish Chowder

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By Betty Crocker Kitchens
Updated Mar 15, 2010
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Simmer this hearty homemade soup in 30 minutes.

Fish Chowder

  • Prep Time 30 min
  • Total 30 min
  • Servings 5
  • Ingredients 10
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Ingredients

  • 2 teaspoons canola oil
  • 1 small onion, chopped (1/4 cup)
  • 1 medium stalk celery, chopped (1/2 cup)
  • 2 cups frozen potatoes O'Brien with onions and peppers
  • 1 can (14.75 oz) cream-style sweet corn
  • 1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1/2 teaspoon salt
  • 1 1/4 lb firm white fish fillets, such as cod or pollock, skin removed
  • 1 cup fat-free (skim) milk
  • 2 teaspoons cornstarch
Make With
Progresso Broth

Instructions

  • Step 
    1
    In 3-quart saucepan, heat oil over medium heat. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
  • Step 
    2
    Stir in potatoes, corn and broth. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
  • Step 
    3
    Add whole fish fillets. Cover; cook 5 to 7 minutes or until fish flakes easily with fork. In measuring cup, mix milk and cornstarch; stir into chowder. Cook, stirring constantly, until mixture boils and thickens.

Nutrition

260 Calories
4g Total Fat
27g Protein
28g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
580mg
24%
Potassium
630mg
18%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
10%
Sugars
6g
Protein
27g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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