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.
Bake Crunchy Fish Sticks according to package directions; cut into bite-size chunks.
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.
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.
Stir in corn and cook, 5 minutes or until heated through. Stir in green onions.
To serve, pour into 4 soup bowls and evenly top with baked Crunchy Fish Sticks.
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