I can hardly wait until dinnertime to try this, and its going to be so easy to make. I enjoy fish, but never ever like leftover fish. This is going to be perfect to use up my halibut from last week.
Seafood & Corn Chowder
The original is from Robin Miller's Quick Fix Meals and she calls for her leftover Herbed Fish Cakes but also says you can use leftover halibut or flounder and I'm going to throw in some tiny shrimp too.
2 tsp olive oil
2 leeks (white part only) rinsed well and chopped (my store had no leeks so I'm using shallots instead which is totally different but should be good)
3 leftover Herbed Fish Cakes, crumbled (or your own fishy substitutes)
2 cups frozen corn kernels
1 - 14oz can creamed corn
2 bay leaves
3 cups reduced sodium chicken or vegetable broth
1 1/2 cups low fat milk
salt and pepper to taste
Heat oil in a large saucepan over medium heat. Add the leeks and cook, stirring, until softened about 3 minutes. Add fish cakes, corn and bay leaves. Pour broth over fish mixture and bring to a simmer for 5 minutes. Stir in milk and simmer until hot, about 5 minutes. Remove bay leaves, season to taste with salt and pepper.
Monday, February 1, 2010
Seafood & Corn Chowder
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2 comments:
They usually have leeks at Walmart. I've bought them there before. I hope it turns out yummy. I hate seafood, so I wouldn't be a good judge.
That's where I was, the produce lady said they haven't been getting any in lately.
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