Herbed Fish and Red Potato Chowder

By Suzolson

Melanie Barnard, Cooking Light

NOVEMBER 2006

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

Step 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.