Creamy Fish Chowder

By dmscott52

I doubled the recipe and used haddock for the fish. Excellent chowder, creamy not too thick.

Ingredients

• 1 * 1 slice bacon, diced
• 1 * 1 small onion, chopped
• 1 * 1 stalk celery, chopped
• 1 * 1 clove garlic, minced
• 1 * 1 cup bottled clam juice, or reduced-sodium chicken broth (see Tips for Two)
• 8 * 8 ounces tilapia or Pacific cod fillets, cut into 1-inch cubes
• 2 * 2 small russet potatoes, peeled and diced (about 2 cups)
• 1 * 1 teaspoon chopped fresh thyme, or 1/4 teaspoon dried
• 1 * 1 bay leaf
• 2/3 * 2/3 cup low-fat milk
• 1 * 1 tablespoon water
• 2 * 2 teaspoons cornstarch
• 1/8 * 1/8 teaspoon freshly ground pepper
• 2 * 2 teaspoons chopped fresh parsley, (optional)

Details

Adapted from eatingwell.com

Preparation

Step 1

Preparation

1. Heat a large saucepan over medium heat. Add bacon and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain.
2. Add onion, celery and garlic to the bacon drippings and cook, stirring occasionally, until softened, 3 to 5 minutes. Add clam juice (or chicken broth), fish, potatoes, thyme and bay leaf and bring to a simmer. Cover, reduce heat to maintain a simmer, and cook until the potatoes are tender, 10 to 12 minutes. Discard the bay leaf. With a slotted spoon, transfer about 2/3 cup of the solids to a bowl and mash with a potato masher or fork. Return to the pot and add the milk. Bring to a simmer.
3. Whisk water and cornstarch in a small bowl. When the soup comes to a simmer, gradually add the cornstarch mixture. Cook, stirring constantly, until thickened, about 1 minute. Season with pepper. Serve garnished with the cooked bacon and parsley, if using.