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Ingredients
| northern pike: 12 fillets |
| chicken broth: 3/4 cup |
| carrots (chopped): 1/2 cup |
| celery: 1/2 stalk |
| green sweet peppers (chopped): 1/4 cup |
| heavy whipping cream (fluid): 1 cup |
| evaporated milk: 1 cup |
| swiss cheese (diced): 1 cup (Celery leaves) |
Fish and corn chowder
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
Thaw fish, if frozen. Rinse fish. Cut into 3/4-inch pieces. Set aside.
In a medium saucepan combine chicken or vegetable broth, shredded carrot, chopped celery, and sweet pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 2 minutes. Stir in corn and evaporated milk. Bring mixture to boiling, stirring occasionally.
Add fish; reduce heat. Cover and simmer gently for 3 to 5 minutes or until fish flakes easily with a fork. Gradually add cheese, stirring until melted. Garnish with celery leaves, if desired. Makes 4 servings.