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.


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


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


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.