Fish Chowder
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| 1 | cup |
potatoes
diced |
|
| 3 | slices |
bacon
|
|
| 1 | medium |
onions
|
|
| ¾ | pound |
fish fillets
|
|
| ⅛ | teaspoon |
thyme
|
*
|
| 1 | cup |
light cream (half&half)
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 237 | ml |
potatoes
diced |
|
| 3 | slices |
bacon
|
|
| 1 | medium |
onions
|
|
| 340.2 | g |
fish fillets
|
|
| 0.6 | ml |
thyme
|
*
|
| 237 | ml |
light cream (half&half)
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
parsley leaves
fresh |
|
Directions
Bring water to a boil in a Dutch oven; add potatoes.
Cover and cook 10 minutes.
Fry bacon until transparent; add onion, and cook until onion is soft and bacon is lightly browned.
Add bacon, onion, bacon drippings, fish fillets, and thyme to potatoes.
Simmer 10 minutes or until potatoes are tender.
Stir in half and half, salt, pepper, simmer 5 minutes.
Sprinkle with parsley.
