Herbed Fish Chowder

By Tonya_Speed

NUTRITION per serving: 350 Calories; 9g Fat; 27g Protein; 36g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 460mg Sodium. Exchanges: 1 1/2 Grain (Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 1 Fat. Points: 7

Ingredients

• 2 slices turkey bacon
• 3 cups diced red skinned potatoes (about 1 pound)
• 1 cup chopped onion
• 3 tablespoons flour
• 2 (8-oz.) bottles clam juice
• 2 cups low fat milk
• 1 teaspoon thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 ounces skinless halibut fillets, cut into 1-inch pieces
• 2 tablespoons chopped parsley

Preparation

Step 1

Cook the bacon in a Dutch oven over medium-high heat until crisp; remove from pan, reserving the drippings in the pan. Cool bacon, crumble and set aside. Add potatoes and onion to the skillet drippings and saute for 3 minutes or until onion is tender. Add flour to skillet and cook for 1 minute, stirring constantly; stir in clam juice. Bring to a boil then reduce heat, cover and simmer for 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 for 3 minutes or until fish flakes easily when tested with a fork or until it reaches desired level of doneness. Stir in chopped parsley and sprinkle with crumbled bacon.

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).