Corn-Fish Chowder

[Laurdee]

From: Cooking Light Magazine, July 2001 issue
8 servings @ 5 points each

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" 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)

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, crumble. Add onion to drippings in pan, saute' 5 minutes. Stir in thyme, broth, and baking potato, bring to a boil. Reduce heat, simmer 10 minutes.

2. 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.

Yield: 8 servings (serving size: 1-1/2 cups soup and about 1 teaspoon bacon).