Sprinkle a few rye croutons over the chowder just before serving to add a bit of crunch and contrast to the sweetness of the corn

Serves 4

Ingredients needed for Fish and Corn Chowder Recipe:

• 12 ounces fresh or frozen skinless cod, cusk, haddock, or pike fillets,
• ¾ cup chicken or vegetable broth
• 1 medium carrot, shredded ( ¼ cup)
• ½ stalk celery, chopped ( ¼ cup)
• ½ small green pepper, chopped ( ¼ cup)
• 1 17 ounce can cream-style corn
• 1 12 ounce can ( 1 ½ cups) evaporated milk
• 1 cup shredded Swiss cheese ( 4 ounces)
• Celery leaves ( optional)

How to make the Fish and Corn Chowder Recipe

Thaw the fish. Rinse the fish. Cut into ¾ inch pieces. Set aside

In a medium saucepan combine the chicken or vegetable broth, shredded carrot, chopped celery, and green pepper. Bring the mixture to a boil; reduce the heat. Cover and the simmer for 2 minutes. Stir in the corn and evaporated milk. Bring the mixture to a boil, stirring occasionally.

Add the fish; reduce the heat. Cover and simmer gently for 3 to 5 minutes or until the fish flakes easily with a fork. Gradually add the cheese, stirring until melted. Garnish with celery leaves, if desired. Makes 4 servings.

Nutrition information: 344 calories, 32 g protein, 35 g carbohydrates, 9g fat (5 g saturated), 63 mg cholesterol, 733 mg sodium, 754 mg potassium.