This is the first recipe from my SPRING SOUP series.
Winter might have escaped me this year, but never it is too late for sumptuous soups. It ain’t that hot on sunny spring yet, so something warm and light will serve just right.
This fish chowder recipe is actually one of my favorites. I even like to serve this chowder as main dish since it can be so filling, thanks to generous portions of potatoes and fish meat. The taste is light and refreshing, just perfect for a nice spring day.
- 4 1/2 cups water
- 4 bay leaves
- 1 1/2 pounds halibut fillets or other firm white fish, skinned
- 3 slices bacon, uncooked
- 3 1/2 cups cubed peeled baking potato
- 1 1/2 cups chopped onion (about 1 large)
- 1/2 cup coarsely chopped carrot (about 1 medium)
- 1 1/2 teaspoons dried thyme
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 4 cups 2% reduced-fat milk
- 1 tablespoon butter, cut into small pieces
- Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan with a slotted spoon. Cut fish into large pieces. Reserve 2 1/2 cups cooking liquid and bay leaves.
- Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add potato, onion, and carrot to pan; cook over medium heat 10 minutes. Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 10 minutes. Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil). Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Discard bay leaves. Sprinkle with bacon.
Recipe adapted from Health.com.
More soup recipes I’ve tried out this springtime to be posted really soon, I promise!