Herbed Fish and Red Potato Chowder

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

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Nutritional Information

Amount per serving
  • Calories: 307
  • Calories from fat: 24%
  • Fat: 8.1g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.4g
  • Carbohydrate: 33.9g
  • Fiber: 2.5g
  • Cholesterol: 57mg
  • Iron: 2.2mg
  • Sodium: 611mg
  • Calcium: 198mg

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

  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.
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Herbed Fish and Red Potato Chowder Recipe at a Glance
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