
Peppery Fish Chowder
Ingredients
- 2 medium red potatoes
- 1 tsp coarse black pepper
- 1 ½ c water divided
- 2 c clam juice
- 1 ½ tsp salt divided
- 1 lb tilapia fillets
- 3 slices peppered bacon
- ¼ c snipped fresh parsley
- 1 small onion
- ½ c heavy whipping cream
- 2 garlic cloves pressed
- 3 Tbsp GK flour blend
- Hot sauce optional
Instructions
- Dice potatoes and place potatoes, ½ c water and ½ tsp salt in a microwavable dish. Cover and microwave on high 6-8 minutes or until tender. Remove from microwave and do not drain.
- Dice bacon into ½ inch pieces and chop onion. Place bacon in pan and cook until tender. Remove half of bacon and set aside.
- Add onion and pressed garlic to remaining bacon in a pan. Cook 2-3 minutes or until onion is tender. Add flour and cook 1 minute, stirring constantly, until flour is evenly distributed. Slowly add clam juice, potatoes with cooking water, remaining 1 cup water, remaining 1 tsp salt and black pepper. Bring to a boil over medium heat. Reduce heat to medium and simmer 3-5 minutes.
- As soup simmers, carefully remove dark reddish brown vein down length of tilapia. Cut tilapia into ¾ inch pieces and add to pan. Cook an additional 1-2 minutes or until is opaque throughout.
- Meanwhile, snip parsley. Remove soup from heat. Stir in cream and parsley and ladle into bowls. Top each serving with reserved bacon pieces. Serve with hot sauce, if desired.