CORN-FISH CHOWDER 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)

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.

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.

8 servings.

[Cooking Light, July 2001]