2 bacon slices
1/2 cup chopped onion
1 1/2 teaspoons ground thyme
2 (15.75-ounce) cans fat-free, less-sodium chicken broth
1 pound peeled baking potato, cut into 1/4-inch-thick slices
2 cups fresh or frozen whole-kernel corn
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8 1/4-ounce) cans cream-style corn
1 (12-ounce) can evaporated fat-free milk
1 pound orange roughy or catfish fillets, cubed
1/2 cup instant potato flakes (not granules)
Coarsely ground black pepper (optional)

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; sauté 5 minutes. Stir in thyme, broth, and baking potato; bring to a boil. Reduce heat; simmer 10 minutes.
Add whole-kernel corn and next 4 ingredients (whole-kernel corn through milk); bring to a simmer. Stir in fish; cook 9 minutes or until fish flakes easily when tested with a fork. Add potato flakes, and cook until thick (about 1 minute); stir constantly. Sprinkle bacon evenly over each serving. Garnish with ground pepper, if desired.
Yield 8 servings (serving size: 1 1/2 cups soup and about 1 teaspoon bacon)

Nutritional Information
CALORIES 261(14% from fat); FAT 4.2g (sat 1.3g,mono 1.8g,poly 0.7g); PROTEIN 16g; CHOLESTEROL 16.6mg; CALCIUM 144mg; SODIUM 527mg; FIBER 2.6g; IRON 1.3mg; CARBOHYDRATE 40.1g
Cooking Light, JULY 2001