With the Fall just around the corner, a warm soup on my back deck is something I tend to enjoy. Soup and seafood is just a blast in a bowl. Check out our recommended Fish Chowder recipe below. Enjoy.
Recipe makes 10 cups / servings
- 4 1/2 cups water
- 4 bay leaves
- 1 1/2 pounds halibut fillets or other firm white fish, skinned
- 3 slices bacon, uncooked
- 3 1/2 cups cubed peeled baking potato
- 1 1/2 cups chopped onion (about 1 large)
- 1/2 cup coarsely chopped carrot (about 1 medium)
- 1 1/2 teaspoons dried thyme
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 4 cups 2% reduced-fat milk
- 1 tablespoon butter, cut into small pieces
Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of completion. Remove fish from pan with a slotted spoon. Cut fish into large pieces. Reserve 2 1/2 cups cooking liquid and bay leaves.
Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add potato, onion, and carrot to pan; cook over medium heat 10 minutes. Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 10 minutes. Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil). Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Discard bay leaves. Sprinkle with bacon.
Calories per serving: 242
Calories per serving: 32%
Fat per serving: 8.6g
Saturated fat per serving: 3.5g
Monounsaturated fat per serving: 3.1g
Polyunsaturated fat per serving: 1.1g
Protein per serving: 21.8g
Carbohydrates per serving: 18.4g
Fiber per serving: 1.5g
Cholesterol per serving: 42mg
Iron per serving: 1.1mg
Sodium per serving: 531mg
Calcium per serving: 166mg
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Check out last weeks features healthy recipe by clicking here.