Recipe: Fisherman's Soup (Del Monte)

FISHERMAN'S SOUP

1 onion, chopped
1 garlic clove, crushed
1 tablespoon vegetable oil
3 tablespoons flour
2 cans (14 oz each) low-salt chicken broth
1 (15 1/4 oz) can Del Monte whole kernel corn, no salt added, undrained
1 - (14 1/2 oz) can Del Monte whole new potatoes drained, chopped
1/2 pound cooked halibut

In large saucepan, cook onion and garlic in hot oil over medium heat until onion is tender.

Stir in flour; cook 1 minute.

Stir in broth; cook until thickened, stirring occasionally. Stir in corn and potatoes.

Discard skin and bones from fish; cut fish into bite-size pieces. Just before serving, add fish to soup; heat through. Stir in chopped parsley or sliced green onions, if desired.

Makes 6 servings
Source: Del Monte 2 Nite Recipes cookbook