Fish And Corn Soup
A comforting fish and corn soup with tender potatoes and creamy milk, perfect for a hearty, family-friendly meal that highlights delicate fish flavors and satisfying textures.
Ingredients
Instructions
- Saute the chopped onion in butter until soft in a kettle.
- Add the sliced potatoes, frozen fish, and water; cover and simmer for 30 minutes or until the fish flakes easily and the potatoes are tender.
- Stir in the milk, evaporated milk, and salt.
- Heat to boiling and serve.
Tips & Substitutions
For added flavor, consider incorporating some diced celery or carrots along with the onion when sautéing. If you prefer a thicker soup, you can blend a portion of the soup once cooked and stir it back in. For a different protein, feel free to substitute with salmon or other firm fish. Adjust the salt based on the saltiness of your fish.
Serving Suggestions
Serve the fish and corn soup hot, garnished with fresh herbs like parsley or dill for added brightness. It pairs beautifully with crusty bread or a simple green salad for a light meal. For a complete seafood experience, consider browsing more seafood recipes to complement this dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the soup on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much during storage, add a splash of water or milk when reheating to restore its original consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Fish And Corn Soup contains roughly 721 calories, with 16g protein, 89g carbohydrates, and 35g fat. It is an excellent source of vitamin C (166% of the Daily Value), iron (35% of the Daily Value), and protein (32% of the Daily Value). Note that it is relatively high in sodium, at 1635mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, frozen cod or haddock fillets work well in this soup. Just add them directly to the pot without thawing. Increase the simmering time by a few minutes if needed, until the fish is cooked through and flakes easily.
What can I substitute for evaporated milk?
If you don’t have evaporated milk, you can use a combination of regular milk and heavy cream to achieve a similar richness. Alternatively, coconut milk can be used for a dairy-free version, adding a unique flavor to the soup.
Is it possible to add vegetables to the soup?
Absolutely! Vegetables like corn, peas, or even spinach can be added for extra nutrition and flavor. Just stir them in during the last few minutes of cooking to keep them vibrant and tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).