Fish Chowder
Ingredients
  • 2 tsp. Canola Oil
  • ¼ Cup Onion, chopped
  • ½ Cup Celery, chopped
  • 2 Cups Frozen Potatoes O’Brien, with onions and peppers
  • 1 Can Cream Style Sweet Corn
  • 1-3/4 Cup Chicken Broth
  • 1-1/2 Lb. Fresh Cod
  • 1 Cup Milk
  • 2 tsp. Corn Starch
  • Salt & Pepper to Taste
Instructions
  1. In 3-quart saucepan, heat oil over medium heat.
  2. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
  3. Stir in potatoes, corn and broth.
  4. Heat to boiling.
  5. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
  6. Add whole fish fillets.
  7. Cover; cook 5 to 7 minutes or until fish reaches an internal temperature of 145 degrees.
  8. In measuring cup, mix milk and cornstarch; stir into chowder.
  9. Cook; stirring constantly, until mixture boils and thickens.
Notes
Suggested Wine Pairing Kendall Jackson Vintners Reserve Pinot Gris
Recipe by Celebrate MORE at http://cobornsblog.com/2015/03/01/weekly-ad-recipe-fish-chowder-2/