Fish & Corn Chowder Recipe

ingredients

1 tablespoon olive oil
1 package (10 ounce size) frozen corn
3/4 cup carrot, chopped
3/4 cup zucchini, chopped
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, chopped
2 teaspoons fresh marjoram
2 teaspoons minced fresh dill
1/4 cup flour
1 pound frozen cod or white fish, defrosted and cut into 2-inch cubes
1 can (12 ounce size) fat-free evaporated milk
1 cup low-fat milk
2 cups water
salt and fresh ground black pepper to taste

directions

In a large sauce pot over medium-high heat, heat the olive oil. Add the corn and saute for 5 minutes, until the corn is defrosted. Add the carrot, zucchini, celery, onion, and garlic and saute for 5 minutes. Add the marjoram and dill. Saute for 2 minutes.

Add the flour and stir to coat the vegetables. Add the fish, evaporated skim milk, low-fat milk, and water. Bring to a simmer. Simmer for 5 to 10 minutes until slightly thickened.

Season with salt and pepper.

nutrition data

Nutritional data has not been calculated yet.

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