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FISH & VEGGIE CHOWDER

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YIELD

8 servings

ACTIVE

40 minutes

TOTAL

40 minutes

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5 STRIPS THIN-SLICED BACON

2 LB RED POTATOES, SCRUBBED AND CUBED

2 CUPS EACH CHOPPED ONIONS AND SLICED CARROTS

1 CUP SLICED CELERY

1 TBSP OLD BAY SEASONING

2 CUPS WATER

2 CHICKEN BROTH CUBES

2 CANS (11 OZ EACH) VACUUM-PACKED CORN

1½ LB COD, HADDOCK, HAKE OR OTHER FIRM WHITE FISH FILLET, CUT IN 1-IN. CHUNKS, BONES REMOVED

5 CUPS WHOLE MILK

image CUP FLOUR

1 TSP SALT

Fry bacon in a 5-qt pot until crisp; drain on paper towels, then crumble. Discard all but 1 Tbsp fat.

Add potatoes, onions, carrots and celery to pot. Sauté over medium-high heat 4 minutes or until onions wilt. Add seasoning, water and broth cubes. Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender.

Add corn, fish and 4 cups milk to pot; return to a simmer. Whisk flour into remaining 1 cup milk until blended. Stir into chowder; add salt. Cook, stirring gently, 4 to 6 minutes until fish is cooked and chowder thickens slightly. Ladle into bowls; sprinkle with bacon.

PER SERVING

CALORIES 376 TOTAL FAT 10G SATURATED FAT 4G CHOLESTEROL 62MG SODIUM 1,099MG

TOTAL CARBOHYDRATES 47G DIETARY FIBER 5G PROTEIN 27G