Herbed Fish and Red Potato Chowder

2014-02-16T00:00:00Z 2014-02-20T16:54:11Z Herbed Fish and Red Potato Chowder nwitimes.com
February 16, 2014 12:00 am

Herbed Fish and Red Potato Chowder

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 percent 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: 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.

From cookinglight.com

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