Lazy Day Haddock and Corn Chowder

Lazy Day Haddock and Corn Chowder

This lunch recipe uses leftover haddock baked the night before for dinner. Using the leftover cooked fish, this warm and creamy chowder only takes minutes to make! (Or you can bake the haddock immediately before making the chowder). Makes 3 large soup mugs.

Ingredients
1/2 lb. baked haddock
We bake boneless, skinless wild-caught haddock fish fillets at 425 degrees on a baking sheet, drizzled with olive oil and lightly sprinkled with about 1/4 tsp. Richard's Famous Garlic Salt for about 20 minutes, or until flaky and cooked through. We  enjoyed it for dinner, and cooked extra haddock knowing we'd make chowder the next day. Immediately refrigerate the haddock after cooking to be used for the chowder.

1 small package frozen organic corn
1 T. unsalted butter
2 T. extra virgin olive oil
1/4 organic white flour
3 C. Low-Sodium Chicken Broth without MSG; we use an organic boxed brand with no more than 140 mg. sodium per cup
1 C. milk
1/4 tsp. Richard’s Famous Garlic Salt (or to taste)
1 tsp. Richard’s Famous Here Fishy Fishy Seafood Seasoning

Directions
Microwave one small package of corn according to package directions (or cook on stove top as directed).
Meanwhile, melt 1 T. unsalted butter with 2 T. Extra Virgin Olive Oil over low heat in a large saucepan.
Whisk in 1/4 C. all-purpose organic white flour. Stir for about 1 minute.
Add 3 Cups chicken broth.
Turn the heat to medium-high and whisk constantly until thickened. Whisk in 1 C. milk and continue to whisk until the mixture is thick and hot.  Turn heat to low.
Add 1/4 tsp. Richard's Famous Garlic Salt, or to taste. Add 1 tsp. Richard’s Famous Here Fishy Fishy Seafood Seasoning.
Stir.
Add cooked fish and cooked corn. Over medium-low heat, warm all ingredients until chowder just comes to a boil.
Serve immediately with saltines or oyster crackers. Cooked boiled potatoes can also be added to the chowder for an even more filling meal.