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Herbed Fish and Red Potato Chowder

Randy Mayor
Yield 4 servings (serving size: 2 cups)
If you can't find halibut, substitute cod or other flaky white fish. Serve with bread.

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

Nutrition 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

How to Make It

  1. 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.