Corn & Crispy Fish Chowder
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
12 Mrs. Paul's® Crunchy Fish Sticks
2 tablespoons butter
1 small onion, chopped
2 tablespoons all-purpose flour
3 cups whole milk
1 cup chicken broth
1 pound baking potatoes, peeled and cubed (about 3 large)
1 bag (10 oz each) Birds Eye® Steamfresh Sweet Corn
2 green onions, chopped (optional)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 235 mg | 23% |
Carbohydrate | 56 g | 19% |
Cholesterol | 51 mg | 17% |
Total Fat | 17 g | 27% |
Iron | 2 mg | 11% |
Calories | 436 kcal | 22% |
Sodium | 591 mg | 25% |
Protein | 16 g | 33% |
Saturated Fat | 8 g | 42% |
Sugars | 13 g | 1% |
Vitamin C | 13 mg | 22% |
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.
Corn & Crispy Fish Chowder