Skinny Fish & Corn Chowder

The sweetness of corn combines with russet potato and white fish in this low fat chowder full of flavour and nutrition.

Ingredients: (4 servings)

1 medium Russet potato, peeled and diced

1 stalk celery, diced

½ medium onion, diced

1 cup corn, fresh or frozen

400g of any kind of white fish, cut into bite sized chunks

½ to 1 cup fat free low-sodium vegetable broth

1 to 2 tbsp whole wheat flour

1/2 cup skim milk

1 tbsp extra virgin olive oil

Sea salt and fresh ground black pepper, to taste

1 tsp paprika

Fresh or dried dill

Direction:

In a saucepot, boil diced potato over medium-high heat. When done, drain in a colander and pour cold water over. Set aside.

Meanwhile, cover the bottom of a pot with some cooking spray and sauté onion, celery and corn over medium-high heat until softened.

Add olive oil and flour, whisking for about a minute. Add milk gradually until a roux forms.

Add broth, depending on the thickness of the soup, and cook for 5-10 minutes.

Add fish and diced potato. Reduce heat to medium-low and let simmer for at least 10 minutes.

Season with salt, pepper and paprika to taste.

Serve with some dill on top.