Made half the recipe and it served three, but maybe because it's so good? I used up some odds & ends in the freezer: scallops, cod, and steelhead trout (which is like salmon). I do recommend a stronger stock, though. I had some homemade shrimp stock (water, shrimp shells, celery, onion, garlic, bay leaf, dab of tomato paste--simmer 1/2 hour and strain) in the freezer, but you could use clam juice or Swanson's seafood stock. I also added a bit of habanero pepper in with the onions, as well as 1/4 cup celery and a big clove of garlic, chopped. Like others, I subbed herbes de provence for thyme. And 1/2 cup of creamed corn and 1/2 TB of cornstarch whisked into the cold milk provided some needed thickening. This is a good one! Served with cornbread and green salad.
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)
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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
- 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
- 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.
- 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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