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