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Spicy Fish Chowder


  • 2 14.5 oz. cans chicken broth
  • 2 ½ C. water
  • 2/3 C. uncooked instant rice
  • 1 ½ C. medium to hot jarred salsa
  • 1 10 oz. package frozen corn
  • 1 lb. frozen cod thawed and cut into two-inch pieces
  • Fresh lime wedges optional


  • In a large saucepan or Dutch oven, bring broth, water and rice to a boil. Reduce heat; cover and simmer for five minutes. Add the salsa and corn; return to a boil. Add fish. Reduce heat, cover and simmer for five minutes or until the fish flakes easily with a fork. Serve with lime, if desired. Serves 6-8.