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
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
1/2 cup instant potato flakes (not granules)
Coarsely ground black pepper (optional)
How to Make It
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.
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My family really enjoyed this dish. I fixed with old frozen flounder filets and twice the bacon. All good. My wife suggested I should have served a side dish of something lighter like fruit or a salad.
I used turkey bacon and Haddock fish, but Grouper and other white fish would work just as well. I never achieved the creamy chowder texture. I even added extra 1/4 cup of mash potato flakes, but it was still not getting thick. Next time I would add the cream of corn, evaporated milk, and 1/2 potatoes; then with using an immersion blender thicken up the soup all before adding the fresh corn, second 1/2 potatoes and fish. I also added 3 cups of spinach, 4 extra slices of turkey bacon and pinch of red pepper flakes, which gave it some color and boosted the flavors. I cooked with the recommended amount of salt and pepper, but found I needed add more to my bowl. I would make this again.
Absolutely delish! Added a box of frozen chopped broccoli + a box of frozen chopped spinach (one can never have too many healthy veggies). Husband gave it raves! Will definitely add this to the regular rotation.
This. Was. Amazing. This soup was so creamy and satisfying, and tasty to boot. I didn't read the ingredients right, and bought 2 14oz cans of creamed corn instead of 2 smaller ones. I just used one can, and it was great. I also didn't have frozen or fresh corn, so I used a can of sweet corn (drained). I added some crushed red pepper flakes and a dash of cayenne to give it a little kick. Delicious!
I usually don't write reviews, but this one had to be glorified! This is absolutely one of my favorite recipes. It is so easy to make, and it is a wonderfully hearty and healthy meal. The last time I made this, I substituted the leftovers from a whole chicken that I had cooked the night before instead of the fish, and it was even more delicious! Absolutely a five star meal!
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