Creamy Halibut Chowder with Spinach and Thyme
(from epcasey’s recipe box)
Excellent use 2% or whole milk, not skim
Serves 4 peopleIngredients
- 5 ounces bacon, about 6 slices chopped
- 1 small onion, chopped
- 1 lb white or red potatoes, peeled, cut into 1/2 inch pieces
- 1 c bottled clam juice
- 1/2 c dry white wine
- 1 bay leaf
- 1 t dried thyme, crumbled
- 4 c thinly sliced spinach leaves(about 3 ounces)
- 2 c half and half or milk
- 1 lb halibut or other mild fish cut into 1 inch pieces
- Tabasco
Directions
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Cook bacon in a pan until crisp, drain on paper towel. Pour off all but 2 T of drippings and add onion to pan and cook until soft and translucent, about 5 minutes. Add potatoes, clam juice, wine, bay leaf and simmer until potatoes are just tender, about 15 minutes. Add spinach and half and half. Bring to a simmer. Add halibut and simmer until fish is cooked through, about 3 minutes. Season with salt and pepper.
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Ladle into deep bowls. Sprinkle with bacon and pass the Tabasco.