Corn-Fish Chowder

By dashy_65

Ingredients

• 2 bacon slices
• 1/2 cup chopped onion
• 1 1/2 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
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 ounce) cans cream-style corn
• 1 (12-ounce) can evaporated fat-free milk
• 1 pound orange roughy, catfish fillets, or chicken cubed
• 1/2 cup instant potato flakes (not granules)
• Coarsely ground black pepper (optional)

Details

Servings 8
Adapted from find.myrecipes.com

Preparation

Step 1

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. If using chicken cook until done or use precooked chicken. Add potato flakes, and cook until thick (about 1 minute); stir constantly. Sprinkle bacon evenly over each serving. Garnish with ground pepper, if desired.

Note: if using catfish trim off all brown parts. Also can use chicken in place of fish.

188 cal, 3.4g fat, 26g carb, 3.5g fiber, 420mg sodium