Recipe Post

This is from the November issue of Cooking Light magazine. We really liked it! It was NOT like Splash Cafe clam chowder in a sourdough bread bowl with seafood topping, but it WAS a healthier alternative that felt great in the tummy on a cool night.

Herbed Fish and Red Potato Chowder

2 bacon slices
3 c. diced red potato (about 1 pound)
1 c. chopped onion
3 Tbs. flour
2 (8-oz.) bottles clam juice
2 cups 2% milk
1 Tbs. chopped fresh thyme
1/4 tsp. salt (we added a lot more at the table)
1/4 tsp. black pepper (we added more of this while eating, too)
12 oz. skinless halibut fillets, cut into 1" pieces (I bought cod instead because it was cheaper)
2 Tbs. chopped Italian flat-leaf parsley

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove from pan. Reserve about 1 Tbs. drippings in pan and discard the rest. Cool bacon, crumble, and set aside. Add potato and onion to drippings in pan; saute until onion is tender, about 3 minutes. Add flour and cook one minute, stirring constantly. Add clam juice, bring to boil, then cover and reduce heat. Simmer 6 minutes or until potatoes are tender. Stir in milk; simmer over med-high heat, stirring constantly (don't boil). Stir in thyme, salt, pepper, and fish. Cook 3 minutes or until fish flakes easily. Put in bowls, sprinkle with parsley and bacon.

We had ours with salad, french bread, and some Pale Ale.