Ingredients Jump to Instructions ↓

  1. 1 slice(s) bacon , diced 1 small onion , chopped 1 stalk(s) celery , chopped 1 clove(s) garlic , minced 1 cup(s) bottled clam juice , or reduced-sodium chicken broth (see Tips for Two, below) 8 ounce(s) tilapia or Pacific cod fillets , cut into 1-inch cubes 2 small russet potatoes , peeled and diced (about 2 cups) 1 teaspoon(s) chopped fresh thyme , or 1/4 teaspoon dried 1 bay leaf 2/3 cup(s) low-fat milk 1 tablespoon(s) water 2 teaspoon(s) cornstarch 1/8 teaspoon(s) freshly ground pepper 2 teaspoon(s) chopped fresh parsley ,

Instructions Jump to Ingredients ↑

  1. Heat a large saucepan over medium heat. Add bacon and cook, stirring often, until crisp, 3 to 5 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Add onion, celery and garlic to the bacon drippings and cook, stirring occasionally, until softened, 3 to 5 minutes. Add clam juice (or chicken broth), fish, potatoes, thyme and bay leaf and bring to a simmer. Cover, reduce heat to maintain a simmer, and cook until the potatoes are tender, 10 to 12 minutes. Discard the bay leaf. With a slotted spoon, transfer about 2/3 cup of the solids to a bowl and mash with a potato masher or fork. Return to the pot and add the milk. Bring to a simmer. Whisk water and cornstarch in a small bowl. When the soup comes to a simmer, gradually add the cornstarch mixture. Cook, stirring constantly, until thickened, about 1 minute. Season with pepper. Serve garnished with the cooked bacon and parsley, if using. Tip: Tips for Two--Broth Storage: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broth in aseptic packages keep for up to 1 week in the refrigerator. Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.


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