Fish Chowder with Corn & Fennel
You can use any kind of fish to make this fish and corn chowder, but try to avoid full-flavored varieties like mackerel or bluefish unless it's straight off the boat or it'll overwhelm the soup. "When you're staring down a new type of fish, chowder is a foolproof preparation," chef Mike Lata says, so try this recipe with different kinds of fish.
To make ahead: Refrigerate for up to 2 days.
4 lean protein, 2 fat, 1 starch, 1 vegetable