1/8 teaspoon dried thyme, crushed
1/2 pound halibut or other firm white fish
2 tablespoons vegetable oil
1 medium onion, chopped
1 clove garlic, crushed
3 tablespoons all-purpose flour
2 cans (14 ounces each) low-salt chicken broth
1 can (15 1/4 ounces) Whole Kernel Sweet corn, undrained
1 can (14 1/2 ounces) whole potatoes drained and chopped
Sprinkle thyme over both sides of fish. In large saucepan, cook fish in 1 tablespoon hot oil over medium-high heat until fish flakes easily when tested with a fork. Remove fish from saucepan; set aside.
Heat remaining 1 tablespoon oil in same saucepan over medium heat. Add onion and garlic; cook until onion is tender. Stir in flour; cook 1 minutes. Stir in broth; cook until thickened, stirring occasionally. Stir in corn and potatoes.
Discard skin and bones from fish; cut fish into bite-sized pieces.
Add fish to soup just before serving; heat through. Stir in chopped parsley or sliced green onions, if desired.
Makes 4 to 6 servings. You can join Unsolved Mysteries and post your own mysteries or
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