Fish Chowder

Becky Luigart-Stayner

Bacon brings a welcome smokiness to this fish chowder. Serve with oyster crackers on a cold night and you will warm up in no time.

Yield: 10 servings (serving size: 1 cup chowder and about 1 teaspoon bacon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 242
  • Calories from fat: 32%
  • Fat: 8.6g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 21.8g
  • Carbohydrate: 18.4g
  • Fiber: 1.5g
  • Cholesterol: 42mg
  • Iron: 1.1mg
  • Sodium: 531mg
  • Calcium: 166mg

Ingredients

  • 4 1/2 cups water
  • 4 bay leaves
  • 1 1/2 pounds halibut fillets or other firm white fish, skinned
  • 3 slices bacon, uncooked
  • 3 1/2 cups cubed peeled baking potato
  • 1 1/2 cups chopped onion (about 1 large)
  • 1/2 cup coarsely chopped carrot (about 1 medium)
  • 1 1/2 teaspoons dried thyme
  • 1 teaspoon salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 4 cups 2% reduced-fat milk
  • 1 tablespoon butter, cut into small pieces

Preparation

  1. Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan with a slotted spoon. Cut fish into large pieces. Reserve 2 1/2 cups cooking liquid and bay leaves.
  2. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add potato, onion, and carrot to pan; cook over medium heat 10 minutes. Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 10 minutes. Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil). Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Discard bay leaves. Sprinkle with bacon.
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