Corn Fish Chowder

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.


4 servings

Recipe from

Van de Kamp's® and Mrs. Paul's®

Recipe Time

Prep: 10 Minutes
Cook: 25 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)


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.


February 2013
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