Fish Chowder

In my quest to not chew, while waiting for my temporary crown next Monday, I've been hunting soup recipes. I found several that were somewhat appealing last night, but none were "just right". I was cooking haddock for my dearly beloved, so I decided to create a fish chowder. It was really good, and, while not as filling as the cream of chicken soup from the previous night, I didn't feel stuffed for a couple of hours afterward, either.

FISH CHOWDER

1/3 pound Haddock (or any white fish), boneless & skinless
1 tbsp. butter
1 cup chicken broth
1 cup water
1/2 cup frozen corn
1/2 cup small broccoli florets
1/3 cup instant mashed potato flakes
1/4 cup (4 tbsp) powdered milk
1/4 cup heavy cream
fresh ground pepper

Melt the butter in a small pan and cook the fish in it, until the fish flakes apart. Add the chicken broth and water and bring to a boil. Add the corn and broccoli, return to the boil and cook 5 minutes. Stir in the potato flakes and powdered milk, and cook another 5 minutes. Stir in the cream, heat through, and serve with ground pepper. Serves one (me!). I ate it with the last of my sour cream bread from the previous night, warmed up (but not toasted).This was as good as any clam chowder. Yes, I know you are all gasping at the idea that Marjie could possibly use instant potato flakes for anything - so am I. But I had them in the cupboard for making potato bread without the fuss of boiling and mashing potatoes, and thought I'd give them a whirl in this chowder. Again, my picture was taken before I put my soup in the blender so it would be non-chewing texture. I will certainly be making this again!