Seafood and corn chowder
1
Points® value
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Easy
Use whatever white fish fillets look best at your market for this soup—you really can’t go wrong. Corn just off the cob will give the soup better flavor, but it’s still fantastic with kernels right out of the freezer.
Ingredients
Olive oil
1 Tbsp
Seafood stock
3 cup(s), or clam broth
Uncooked onion
1 large, chopped
Jalapeño pepper
1 medium, minced
Garlic
3 clove(s), minced
Dried oregano
1 tsp
Ground cinnamon
¼ tsp
Bell pepper
1 item(s), medium, red variety, chopped
Canned diced tomatoes
29 oz, 2 cans (14 1/2-oz each)
Frozen corn
3 cup(s), or fresh
Table salt
1 tsp
Uncooked halibut fillet
1½ pound(s), or other firm white fish fillets, cut into 1-inch pieces
Uncooked shrimp
1 pound(s), medium size, peeled and deveined
Cilantro
⅓ cup(s), fresh, chopped
Lime
2 item(s), cut into wedges