Selection and Nutrition Tips for Superstar Soup Recipes

Fish, Potato and Corn Chowder

• Ready-to-use slices of bacon may be convenient for other recipes, but only fresh bacon slices will work in this chowder. Three very thick slices or 4 to 5 thin slices are all you need.
• Seafood broth is typically near the chicken and beef broth. Use clam juice if you can’t find it, or a mixture of clam juice and vegetable broth.
• Halibut, flounder or tilapia fillets work wonderfully in this soup, too. No matter which firm, white fish you select, remember fish should never have a strong fishy smell when you buy it. Fresh fish should only have a hint of ocean scent.
• Store potatoes in a dark, cool place away from the garlic and onions so they retain texture, taste and quality. Never refrigerate potatoes.
• Aim for at least two servings of fish every week for optimal heart function. All fish contribute omega-3 fats, which promote heart health along with brain and mood-boosting benefits.
• Potatoes and corn are two of the most misunderstood vegetables. Both are chock-full of nutrients and disease-fighting properties. Potatoes provide an excellent source of immune-boosting vitamin C and potassium for healthy blood pressure regulation. Plus, potatoes are a good source of fiber and numerous B vitamins. Fiber and vitamin-rich corn also contains two specific carotenoids – lutein and zeaxanthin – which may help reduce risk of macular degeneration as you age.