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.
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- Calories: 261
- Calories from fat: 14%
- Fat: 4.2g
- Saturated fat: 1.3g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.7g
- Protein: 16g
- Carbohydrate: 40.1g
- Fiber: 2.6g
- Cholesterol: 16.6mg
- Iron: 1.3mg
- Sodium: 527mg
- Calcium: 144mg
- 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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