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Corn-Pepper Fish Chowder

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.

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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

Directions

  1. Cook bacon in a medium saucepan over medium heat until crisp. Remove bacon and set aside.
  2. 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.
  3. Add corn, potatoes and cayenne; cook 5 minutes.
  4. Add fish; cook 5 minutes or until fish is opaque inside. Gently stir in cooked bacon and garnish with parsley or chives, if desired.

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