Corn Fish Chowder

• 12 Van de Kamp's(R) and Mrs. Paul's(R) Xtra Large Crunchy Fish Sticks or Regular Fish Sticks
• 2 tablespoons butter
• 1 small onion, chopped
• 2 tablespoons all-purpose flour
• 3 cups milk
• 1 cup chicken broth
• 1 pound potatoes, peeled and cubed (about 3 large)
• 1 bag Bird's Eye(R) Gold & White Corn
• 2 green onions, chopped (optional)

1. Bake Crunchy Fish Sticks according to package directions; cut into bite-size chunks.
2. Meanwhile, melt butter in large saucepot over medium heat and cook onion, stirring occasionally, 3 minutes or until softened. Sprinkle with flour and cook, stirring constantly, 1 minute.
3. Add milk, chicken broth and potatoes. Bring to a boil over medium-high heat. Reduce heat to low and simmer 20 minutes or until potatoes are softened.
4. Stir in corn and cook, 5 minutes or until heated through. Stir in green onions.
5. To serve, pour into 4 soup bowls and evenly top with baked Crunchy Fish Sticks.

us, butter, onion, flour, milk, chicken broth, potatoes, white corn, green onions

Taken from www.myrecipes.com/recipe/corn-fish-chowder-0 (may not work)