Herbed Fish and Red Potato Chowder

Herbed Fish and Red Potato Chowder
Photo by Randy Mayor


  • 12 ounces skinless halibut fillets, cut into 1-inch pieces
  • 2 cups 2% reduced-fat milk
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3 cups diced red potato (about 1 pound)
  • 3 tablespoons all-purpose flour
  • 1 cup chopped onion
  • + 4 more ingredients
    • 2 bacon slices
    • ¼ teaspoon black pepper
    • ¼ teaspoon salt
    • 2 (8-ounce) bottles clam juice

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; ...

View full recipe at My Recipes


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