Simmer this hearty homemade soup in 30 minutes.
Fish Chowder
- Prep Time 30 min
- Total 30 min
- Servings 5
- Ingredients 10
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
![](/-/media/GMI/Core-Sites/BC/Images/Shared/RecipeParts/make-with/MakeWith_100x100_Progresso_Broth.jpg?sc_lang=en)
Make With
Progresso Broth
Instructions
-
Step1In 3-quart saucepan, heat oil over medium heat. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
-
Step2Stir in potatoes, corn and broth. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
-
Step3Add 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
2Tips from the Betty Crocker Kitchens
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