ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corn Fish Chowder

Prep time 10 mins
Cook time 25 mins
Yield 4 servings
Van de Kamp’s® and Mrs. Paul’s® 100% whole fish fillet sticks make this a flavorful one bowl meal. It is a statisfying, homestyle soup and takes less than 30 minutes.


  • 12 Van de Kamp’s® and Mrs. Paul’s® Xtra Large Crunchy Fish Sticks or Regular Fish Sticks
  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 1 cup chicken broth
  • 1 pound potatoes, peeled and cubed (about 3 large)
  • 1 bag Bird's Eye® Gold & White Corn
  • 2 green onions, chopped (optional)

How to Make It

  1. Bake Crunchy Fish Sticks according to package directions; cut into bite-size chunks.

  2. Meanwhile, melt butter in large saucepot over medium heat and cook onion, stirring occasionally, 3 minutes or until softened. Sprinkle with flour and cook, stirring constantly, 1 minute.

  3. Add milk, chicken broth and potatoes. Bring to a boil over medium-high heat. Reduce heat to low and simmer 20 minutes or until potatoes are softened.

  4. Stir in corn and cook, 5 minutes or until heated through. Stir in green onions.

  5. To serve, pour into 4 soup bowls and evenly top with baked Crunchy Fish Sticks.