Ingredients
2
teaspoons canola oil
1
small onion, chopped (1/4 cup)
1
medium stalk celery, chopped (1/2 cup)
2
cups frozen potatoes O’Brien with onions and peppers
1
can (14.75 oz) cream-style sweet corn
1 3/4
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/2
teaspoon salt
1 1/4
lb firm white fish fillets, such as cod or pollock, skin removed
1
cup fat-free (skim) milk
2
teaspoons cornstarch
Preparation
In 3-quart saucepan, heat oil over medium heat. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
Stir in potatoes, corn and broth. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
Add whole fish fillets. Cover; cook 5 to 7 minutes or until fish flakes easily with fork. In measuring cup, mix milk and cornstarch; stir into chowder. Cook, stirring constantly, until mixture boils and thickens.
