Corn Fish Chowder

1. 1

   Bake Crunchy Fish Sticks according to package directions; cut into bite-size chunks.

2. 2

   Meanwhile, melt butter in large saucepot over medium heat and cook onion, stirring occasionally, 3 minutes or until softened. Sprinkle with flour and cook, stirring constantly, 1 minute.

3. 3

   Add milk, chicken broth and potatoes. Bring to a boil over medium-high heat. Reduce heat to low and simmer 20 minutes or until potatoes are softened.

4. 4

   Stir in corn and cook, 5 minutes or until heated through. Stir in green onions.

5. 5

   To serve, pour into 4 soup bowls and evenly top with baked Crunchy Fish Sticks.

* Per serving · 4 servings · Values may vary.

No additional tips available.