Fish Chowder
Servings : 6
Ingredients
- 8 oz cream cheese softened
- 1/2 cup milk 2% or whole
- 4 strips uncured bacon no sugar listed in ingredients
- 1 Tbsp bottled minced garlic
- 1 onion diced
- 1/2 cup white wine or vegetable broth with no sugar added
- 1 lb purple potato quartered
- 2 cups clam juice
- 1 tsp dried thyme
- 1 tsp kosher salt
- 1/4 tsp pepper
- 2 tsp old bay seasoning
- 1 bay leaf
- 1 lb barramundi fish or other white fish
- 1/4 cup fresh parsley chopped, divided
- 1 batch Cheddar Bay Biscuits optional, see notes
Instructions
- Combine cream cheese and milk in a blender. Blend until smooth. Set aside.
- Heat large pot or dutch oven over medium-high heat.Cook until crispy. Remove bacon with tongs and set on a paper towel-lined plate to cool.
- In same pot, add garlic and onion. Cook until onion is soft and translucent, about 5 minutes.
- Add wine or broth. Cook another 7 minutes.
- Add potatoes, clam juice, thyme, salt, pepper, Old Bay®, and bay leaf. Bring to a boil. Simmer 10-14 minutes or until potatoes are fork-tender. While potatoes are cooking, in a separate small saucepan, heat the cream cheese mixture just until hot; do not boil.
- Submerge the fish chunks into the soup. Top with cream cheese mixture. Keep on low heat (avoid boiling) for 10 minutes. Remove bay leaf; stir in 2 Tbsp chopped parsley and bacon.
- Top with remaining parsley, and a Cheddar Bay Biscuit (optional).
Notes
We are pairing this soup with our Cheddar Bay Biscuits, which can be found here. Remember to add this recipe to your meal plan, if desired, so that the ingredients can make it into your shopping list!