Fish Corn Chowder

Fish Corn Chowder

At 185 calories per serving you won’t even miss the thick cream normally used in chowders.

15 oz. frozen tilapia, slightly thawed

3 slices thick cut cherry wood bacon

1½ lbs. (5 medium) potatoes, peeled and cut into bite size pieces

2½ cups chicken broth

1 can regular corn, drained and rinsed

¾ cups potato flakes

1 onion, chopped

1 stalk celery, diced

5 baby carrots, chopped

3 tbsp. butter

2 cups skim milk

½ tsp. curry

½ tsp. marjoram

1 tsp. lemon pepper

Sauté the bacon in large Dutch oven; remove and set aside. Drain grease except for about 1 tbsp. Sauté onions and celery in bacon grease just until opaque. Add potatoes, carrots and 2 cups chicken broth. Bring to a boil, and simmer about 15-20 minutes. Add corn and lay tilapia over top and cover tightly. Let simmer 15 minutes longer or until fish is white and flaking apart. Pour in milk, add butter, curry, marjoram and lemon pepper. Simmer but do not boil for 15 minutes. Add potato flakes to remaining chicken broth and add to chowder. Cook until desired thickness. It will thicken more as it cools.

© Crackerberries 2014

Corn Chowder

Specialty Corn Chowder

1 Small hunk of salt pork, chopped

2 medium onions, peeled and coarsely chopped

2 lbs red potatoes, peeled and coarsely chopped

1 large carrot, shredded

1½ cups frozen kernel corn

1 can cream style corn

1 small sweet red pepper chopped

1 cup half and half

½ cup milk

3 tbsp butter

½ tsp celery salt

Fresh ground pepper

Sauté salt pork and onion together in Dutch oven while peeling potatoes or until onions are golden.  Add to onion and pork and barely cover with water.  Cook 15-20 minutes until potatoes are tender. 

Drain off most of the water and add remaining ingredients and cook until hot and slightly bubbly.  Serve with Saltine crackers.  This gets thicker as it matures in the fridge the next day.  Some meals just taste better after they sit for a day, this is one of them. 

© Crackerberries 2012