Fish and Corn Soup

Description

A hearty first course. Chop the carrots. Cut the celery stalk and bell pepper into pieces. Defrost the fish if it was frozen. Rinse the fish and cut into small pieces. Set aside. In a medium saucepan, combine chicken or vegetable broth, chopped carrots, celery, and green pepper. Bring the mixture to a boil, then reduce the heat. Cover and simmer for 2 minutes. Add corn and condensed milk. Bring to a boil, stirring occasionally. Add the fish, reduce the heat. Cover and simmer for 3 to 5 minutes. Gradually add the cheese, stirring until melted. Garnish with celery leaves and croutons if desired. Serve with fresh herbs and sour cream.

Instructions