1. In 3-quart saucepan, heat oil over medium heat. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.

2. Stir in potatoes, corn and broth. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until potatoes are tender.

3. 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. Heat just to boiling.

Nutrition Information Per Serving:

1 SERVING: Calories 260 (Calories from Fat 35); Total Fat 4g (Saturated Fat 0 5g; Trans Fat Og); Cholesterol 60mg; Sodium 500mg; Total Carbohydrate 28g (Dietary Fiber 2g; Sugars 7g); Protein 27g % Daily Value: Vitamin A 4%; Vitamin C 10%; Calcium 10%; Iron 8% Exchanges: 2 Starch, 3 Very Lean Meat

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