Herbed Fish and Red Potato Chowder

Herbed Fish and Red Potato Chowder Recipe
Randy Mayor
If you can't find halibut, substitute cod or other flaky white fish. Serve with bread.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 307
Caloriesfromfat 24 %
Fat 8.1 g
Satfat 3.5 g
Monofat 3 g
Polyfat 0.9 g
Protein 24.4 g
Carbohydrate 33.9 g
Fiber 2.5 g
Cholesterol 57 mg
Iron 2.2 mg
Sodium 611 mg
Calcium 198 mg

Ingredients

2 bacon slices
3 cups diced red potato (about 1 pound)
1 cup chopped onion
3 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
2 cups 2% reduced-fat milk
1 tablespoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
12 ounces skinless halibut fillets, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley

Preparation

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan. Reserve 1 tablespoon drippings in pan; discard remaining drippings. Cool bacon, and crumble. Set bacon aside. Add potato and onion to drippings in pan; sauté 3 minutes or until onion is tender. Add flour to pan; cook 1 minute, stirring constantly. Stir in clam juice; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until potatoes are tender. Stir in milk; bring to a simmer over medium-high heat, stirring constantly (do not boil). Stir in thyme, salt, pepper, and fish; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Stir in parsley. Sprinkle with bacon.

Note:

Melanie Barnard,

November 2006
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