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Rockfish and White Corn Chowder


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




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