Redfish Chowder
This redfish chowder is easy to make, creamy (but not heavy), and perfect for chilly nights!
Servings 4 servings
Calories 332kcal
Ingredients
- 4 slices bacon, chopped
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 2 teaspoons minced garlic
- 1 cup clam juice
- ¾ cup water or stock
- 1 tablespoon Worcestershire
- 1 teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 lb Yukon gold potatoes, peeled and chopped into ½- to 1-inch pieces (about 3-4 potatoes)
- 2 cups whole milk
- 1 lb redfish filets, bones removed, cut into 1 inch chunks
Instructions
- In a large pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon, leaving the bacon grease in the pot, and set aside the bacon on a paper towel lined plate.
- Keep the pot with the reserved bacon grease over medium-low heat. Add the onion and celery and cook for 5 minutes, until slightly tender. Add the garlic and cook for another minute.
- Add the clam juice, water (or stock), Worcestershire, thyme, salt, pepper, and potatoes.
- Bring the mixture to a boil over medium-high heat. Reduce heat and simmer about 10-15 minutes, uncovered, until potatoes are tender.
- Stir in the milk and redfish. Cover and let cook for 10 minutes at a simmer (be careful not to heat too high, or chowder can break). Serve garnished with the bacon. Enjoy!
Notes
Nutrition analysis (approximate per serving): 332 calories, 10 g fat, 4 g saturated fat, 625 mg sodium, 30.5 g carbohydrate, 2.5 g fiber, 9 g sugar, 30.5 g protein, Vitamin D: 8%, Calcium: 16%, Iron: 14%, Potassium: 26%, Magnesium: 21%, Vitamin C: 28%
Nutrition
Calories: 332kcal