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Rockfish and White Corn Chowder
submitted by: Paulette Kenyon


1/2 lb. rockfish, cut into 1 inch chunks
1 medium onion, chopped
1/2 C roasted red pepper, chopped
2 C chopped potatoes
3 C chicken broth
1 C milk
10 oz. frozen white corn kernels
1 Tbsp. olive oil
1/2 tsp. garlic salt
1/2 tsp. lemon pepper
1 tsp. dried parsley or 1 Tbsp. fresh, minced parsley

Heat a pot to medium. Add olive oil. Then add onions. Cover and cook gently until softened. Do not brown. Add chicken broth, potatoes, and milk. Cook on medium-low for 15 minutes. Do not boil. Add rockfish, red peppers, corn kernels, garlic salt and lemon pepper. Cook another 10 minutes until fish is cooked. Stir in parsley. Taste for salt and pepper. Serves 4

Variation: I made this one night using shrimp and it was spectacular. I bought cooked shrimp that was small, but larger than the salad or cocktail size shrimp. The cooked ones are easier because all you have to do is peel off the tails. When you finish peeling off the tails, just toss them in 5 minutes before the soup is done. I got my shrimp at the seafood counter, but you can buy them frozen and thaw them if you like.

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