Lunch: Hearty Fish Chowder

Cod, bacon, and potatoes make this creamy chowder rich and satisying.

Ingredients

4 slice center-cut bacon
1 large carrot
1 medium celery root
1 large all-purpose potato
2 small onions
2 tbsp. all-purpose flour
1 c. clam juice
1/2 c. water
1 lb. skinless cod fillets
1/2 c. reduced-fat (2%) milk
salt
Pepper
fresh flat-leaf parsley leaves

Instructions

In 6- to 7-quart saucepot, cook bacon on medium 5 to 7 minutes or until browned and crisp, turning occasionally. Drain on paper towels; set aside. Discard all but 1 tablespoon bacon fat.
While bacon cooks, in large microwave-safe bowl, combine carrot, celery root, potato, and 2 tablespoons water. Cover with vented plastic wrap and microwave on High 5 minutes or until vegetables are just tender.
Keep saucepot with rendered bacon fat on medium. Add onion and cook 6 to 8 minutes or until tender, stirring occasionally. Add carrot mixture and cook 2 minutes, stirring.
Add flour and cook 2 minutes, stirring. Add clam juice and water and whisk until smooth. Heat to boiling, stirring occasionally. Add cod chunks, cover, and cook 4 to 5 minutes or until fish just turns opaque throughout.
Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 1 to 2 minutes or until hot but not boiling. Crumble reserved bacon. Spoon chowder into shallow bowls; garnish with parsley and bacon.

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