Corn-Fish Chowder

Corn-Fish ChowderRecipe
Randy Mayor; Jan Gautro
This creamy one-bowl meal is loaded with flavorful ingredients including fish fillets and cream-style corn. Make this when you need a satisfying, home-style soup in a hurry.


8 servings (serving size: 1 1/2 cups soup and about 1 teaspoon bacon)

Recipe from

Cooking Light

Nutritional Information

Calories 261
Caloriesfromfat 14 %
Fat 4.2 g
Satfat 1.3 g
Monofat 1.8 g
Polyfat 0.7 g
Protein 16 g
Carbohydrate 40.1 g
Fiber 2.6 g
Cholesterol 16.6 mg
Iron 1.3 mg
Sodium 527 mg
Calcium 144 mg


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
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)


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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