Kathie Oh's Recipe

TexMex Chowder

Category: entrees

1 (14 1/2 ounces) can Chicken Broth
2/3 cup Quick Cooking Rice
1 (10 ounces) package Frozen Corn
1 1/2 cups Chunky Salsa
1 pound Skinned, mild flavored White Fish Fillets, cut into 2 inch pieces
1/2 pound Baby Scallops



1. Add broth and water to large saucepan, and bring to a boil.

2. Stir in Rice.

3. Reduce heat to low, cover saucepan, and cook 5 minutes.

4. Add salsa and corn. Cover and return chowder to boiling.

5. Add fish and bay scallops. Cover and cook 5 additional minutes, until fish and scallops have cooked through