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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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We modified a recipe shared by Doris Berquist of Fort Mohave, Arizona to take advantage of leftover cooked fish. The seafood soup is wonderful served with warm homemade bread. Ingredients:
4 strips bacon, diced |
3 tablespoons sliced green onions |
2 celery ribs, chopped |
2 cups cubed peeled potatoes |
1 can (14-1/2 ounces) chicken broth |
1 teaspoon dill weed |
1 teaspoon celery seed, crushed |
1-1/4 teaspoons salt |
1/4 teaspoon pepper |
3 cups milk, divided |
3 tablespoons king arthur unbleached all-purpose flour |
2-1/2 cups cubed cooked haddock |
1 cup heavy whipping cream |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 can (6-1/2 ounces) minced clams |
Directions:
1. In a Dutch oven or large saucepan, cook bacon until crisp. Remove to paper towels; set aside.
2. In a large skillet, saute onions and celery in drippings for 5 minutes or until crisp-tender. Add the potatoes, broth, dill, celery seed, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add 2-1/2 cups of milk.
3. Combine flour and remaining milk; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. add the haddock, cream, spinach and clams. Cook and stir until heated through. Garnish with bacon. Yield: 8 servings.
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