Creamy Fish Chowder
|Bacon slices||4 , chopped|
|Thinly sliced carrots||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned condensed cream of potato soup||10 3⁄4 Ounce (1 Can)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Firm white fish||1⁄2 Pound, cut into chunks|
|Chopped fresh parsley||2 Tablespoon|
1. Microwave bacon on high for 3 minutes or until crisp, stirring once during cooking. Remove bacon to paper towels, reserving drippings in casserole.
2. Add carrots and onion to drippings. Cover with lid; microwave on high 4 minutes or until vegetables are tender, stirring once during cooking.
3. Stir in soup, milk, fish and parsley until well mixed. Cover; microwave on high 9 minutes or until fish flakes easily with fork, stirring once during cooking. Garnish with reserved bacon.