Herbed Fish and Red Potato Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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