Corn-Pepper Fish Chowder
This creative main dish twist to hearty corn chowder is ready in only 30 minutes and makes an impressive soup for company or a delicious change of pace for a weeknight family meal.
Serves
4
Prep time 10 min.
Cook time 20 min.
Ingredients
2 strips bacon, diced
1 cup diced red bell pepper
1 cup diced celery
1/2 cup diced onion
1 tsp. dried thyme
2 Tbsp. flour
2 cups College Inn® Chicken Broth
2 cans (14.75 oz. each) Del Monte® Cream Style Corn
1 can (14.5 oz.) Del Monte® Diced New Potatoes, drained
1/8 to 1/4 tsp. cayenne, to taste
8 to 12 oz. tilapia, sea bass, cod or other firm white fish, cut into cubes
2 Tbsp. chopped parsley or chives, optional
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Directions
Cook bacon in a medium saucepan over medium heat until crisp. Remove bacon and set aside.
Cook bell pepper, celery, onion and thyme in bacon drippings, 3 minutes. Stir in flour; cook 2 minutes. Slowly add broth; cook and stir until smooth and slightly thickened.
Add corn, potatoes and cayenne; cook 5 minutes.
Add fish; cook 5 minutes or until fish is opaque inside. Gently stir in cooked bacon and garnish with parsley or chives, if desired.
