Fish Chowder

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Fish Chowder

Fish Chowder

Fish Chowder


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 cupscubed peeled baking potato

1 1/2 cups chopped onion (about 1 large)

1/2 cups 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 cups2% 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 doneness.

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.

This recipe was happily submitted by Darryl

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