RED POTATO CHOWDER RECIPES

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HERBED FISH AND RED POTATO CHOWDER RECIPE | MYRECIPES



Herbed Fish and Red Potato Chowder Recipe | MyRecipes image

If you can't find halibut, substitute cod or other flaky white fish. Serve with bread.

Provided by Melanie Barnard

Yield 4 servings (serving size: 2 cups)

Number Of Ingredients 11

2 bacon slices
3 cups diced red potato (about 1 pound)
1 cup chopped onion
3 tablespoons all-purpose flour
2 (8-ounce) bottles clam juice
2 cups 2% reduced-fat milk
1 tablespoon chopped fresh thyme
¼ teaspoon salt
¼ teaspoon black pepper
12 ounces skinless halibut fillets, cut into 1-inch pieces
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan. Reserve 1 tablespoon drippings in pan; discard remaining drippings. Cool bacon, and crumble. Set bacon aside. Add potato and onion to drippings in pan; sauté 3 minutes or until onion is tender. Add flour to pan; cook 1 minute, stirring constantly. Stir in clam juice; bring to a boil. Cover, reduce heat, and simmer 6 minutes or until potatoes are tender. Stir in milk; bring to a simmer over medium-high heat, stirring constantly (do not boil). Stir in thyme, salt, pepper, and fish; cook 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Stir in parsley. Sprinkle with bacon.

Nutrition Facts : Calories 307 calories, CarbohydrateContent 33.9 g, CholesterolContent 57 mg, FatContent 8.1 g, FiberContent 2.5 g, ProteinContent 24.4 g, SaturatedFatContent 3.5 g, SodiumContent 611 mg

QUICK POTATO VEGETABLE CHOWDER RECIPE | LAND O’LAKES



Quick Potato Vegetable Chowder Recipe | Land O’Lakes image

This potato chowder is chock-full of vegetables.

Provided by Land O'Lakes

Categories     Soup    Potato    Chowder    Soup    Soup and Stew    Main Course    Vegetable    Soup and Stew    Main Course

Total Time 0 minutes

Prep Time 10 minutes

Yield 6 servings

Number Of Ingredients 11

1 tablespoon Land O Lakes® Butter
1 medium (1/2 cup) onion, finely chopped
1 rib (1/2 cup) celery, finely chopped
3 tablespoons all-purpose flour
2 1/2 cups milk
2 (14-ounce) cans vegetable or chicken broth
3 cups cubed red potatoes
2 cups frozen mixed vegetables
2 teaspoons dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon coarse ground pepper

Steps:

  • Melt butter in 4-quart saucepan until sizzling; add onion and celery. Cook over medium heat, stirring occasionally, 3-4 minutes or until onion is tender. Add flour; stir in milk and broth. Continue cooking, stirring constantly, 12-14 minutes or until mixture comes to a full boil.
  • Add potatoes, frozen vegetables, thyme leaves, salt and pepper. Continue cooking 8-10 minutes or until mixture comes to a full boil. Reduce heat to low. Cook, stirring occasionally, 6-8 minutes or until potatoes are fork tender.

Nutrition Facts : Calories 180 calories, FatContent 3.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 970 milligrams, CarbohydrateContent 29 grams, FiberContent 4 grams, SugarContent grams, ProteinContent 7 grams

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