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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This creamy one-bowl meal is loaded with flavorful ingredients including fish fillets and cream-style corn. Make this when you need a satisfying, home-style soup in a hurry. Ingredients:
2 bacon slices |
1/2 cup chopped onion |
1 1/2 teaspoons ground thyme |
2 (15.75-ounce) cans fat-free, less-sodium chicken broth |
1 pound peeled baking potato, cut into 1/4-inch-thick slices |
2 cups fresh or frozen whole-kernel corn |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 (8 1/4-ounce) cans cream-style corn |
1 (12-ounce) can evaporated fat-free milk |
1 pound orange roughy or catfish fillets, cubed |
1/2 cup instant potato flakes (not granules) |
coarsely ground black pepper (optional) |
Directions:
1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 5 minutes. Stir in thyme, broth, and baking potato; bring to a boil. Reduce heat; simmer 10 minutes.
2. Add whole-kernel corn and next 4 ingredients (whole-kernel corn through milk); bring to a simmer. Stir in fish; cook 9 minutes or until fish flakes easily when tested with a fork. Add potato flakes, and cook until thick (about 1 minute); stir constantly. Sprinkle bacon evenly over each serving. Garnish with ground pepper, if desired.
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