Fish & Corn Chowder

From Robin Miller Quick-Fix Meals. THIS RECIPE IS MEANT TO BE USED IN CONJUNCTION WITH THREE OTHER MEALS (please see HERBED FISH CAKES in the "Entrees" section).

SERVES 6

Total Time: 17 minutes
PREP TIME: 10 MINUTES
ACTIVE COOKING TIME: 2 MINUTES
WALK-AWAY TIME: 5 MINUTES

Simply toss together leftover fish cakes with a little corn, broth, and milk and you've got a creamy, thick chowder in minutes. There's no need for extra seasonings or lots of ingredients since all the flavor was baked into the cakes. Plus, since the cakes were made with bread crumbs, the starch from the bread helps thicken the broth without adding flour or butter. I like to serve this soup with a mixed green salad topped with cherry or grape tomatoes.
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1 tablespoon olive oil 
3 leeks (white part only), rinsed well and chopped
4 1/2 leftover Herbed Fish Cakes (see HERBED FISH CAKES), crumbled
3 cups frozen corn kernels
2 14-ounce cans creamed corn (or equal amount frozen veggies)
3 bay leaves
4 1/2 cups reduced-sodium chicken or vegetable broth
2 1/4 cups low-fat milk
salt and freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the leeks and cook, stirring, until softened, about 3 minutes. Add the fish cakes, corn kernels, creamed corn, and bay leaves. Pour the broth over the fish mixture and bring to a simmer. Partially cover the pan and simmer for 5 minutes. Stir in the milk and simmer until hot, about 5 minutes. Remove the bay leaves, season to taste with salt and pepper, and serve.

QUICK FIX IT YOUR WAY:
To make your own creamed corn, combine 1 1/2 cups of canned or frozen corn and 1/2 cup low-fat milk in a blender and puree until almost smooth (leaving some smaller pieces of corn).