Fresh Fish Chowder

With fall beginning, it is the perfect time to try out new soup recipes. I highly recommend this delicious version of fish chowder.

My husband and I were invited over for dinner the other day to finish up some cod our friends, and fellow LiveWell Consultants wanted to use up. “We’ll make a cod soup, they said”. I replied, “I’ll bring a salad”. To be honest I wasn’t expecting anything as delicious as this fish chowder. I asked them if I could share it with my readers, with a couple of options for those who are gluten and lactose intolerant . We used spoons, but you could almost eat this fish chowder with a fork!

Ingredients

3 slices center-cut bacon-lean as possible, halved crosswise (you can just buy 3 slices from most meat markets/delis)
8 scallions (green onions), thinly sliced, separate the whites and greens
2 teaspoons finely chopped garlic
2 tablespoons gluten free flour
4 medium new or red potatoes, peeled and cut in 1/2-inch dice
2 cups 2 percent milk (or lactose free milk substitute)
2 cups reduced-sodium chicken broth
2 teaspoons finely chopped fresh thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound cod , halibut , salmon or combination, skin removed, chopped
2 1/2 cups fresh or frozen corn kernels
1/4 cup fat-free half-and-half ( or lactose free cream substitute)

Method

In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel–lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. This will form a ball. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.