1 1/2 lbs halibut filets or other firm white fish, skinned
3 slices bacon
3 1/2 cups cubed peeled baking potato
1 1/2 cups chopped onion (1 large)
1/2 cup coarsely chopped carrot
1 1/2 teaspoons dried thyme
1 teaspoon salt
3/4 teaspoon freshly ground black pepper (divide)
4 cups 2% reduced fat milk
1 tablespoon butter (small pieces)
Instructions
Bring 4 1/2 cups water and bay leaves to simmer in large skillet, add fish, cover and simmer for 10 minutes or untl fish flakes easily when tasted with fork or desired degree of doneness. Remove fish from pan with slotted spoon. Cut fish into large pieces, reserve 2 1/2 cups cooking liquid and bay leaves. Cook bacon in dutch oven over medium heat until crispy. Remove and save 1 teaspoon drippings in pan, crumble bacon and set aside.
Add potato, onion, and carrot to pan, cook over medium heat for 10 minutes. Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, 1/4 teaspoon pepper. Bring to boil. Reduce heat, simmer for 10 minutes.
Add milk and butter, simmer for 25 minutes until potatoes are tender. Stir in fish, rest of salt and pepper. Discar bay leaves. Sprinkle with bacon.
Originally Submitted
7/3/2008
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