Recipe: Fish Chowder (using frozen corn and peas)

FISH CHOWDER

6 cups (1 1/2 quarts) milk
1 package (10 ounces) frozen corn
1 package (9 ounces) frozen peas
2 pounds fresh or frozen white-fleshed fish fillets, such as cod, haddock or whiting, thawed if frozen, cut into 2-inch pieces
1 tablespoon dried thyme
1 1/2 teaspoons onion powder
1 teaspoon dried basil
1 1/2 teaspoon salt
1 teaspoon black pepper
1 1/2 cups instant mashed potatoes

In a 6-quart soup pot, combine all the ingredients except the potato flakes over medium-high heat. Bring to a boil then reduce the heat to low and simmer for 8 to 10 minutes.

Stir in the potato flakes then simmer for 3 to 5 minutes, or until thickened. Serve immediately.

Servings: 6
Source: Giant Food Stores