Clam And Fish Chowder
|Fish fillets||1⁄2 Pound (Any White Flesh Variety)|
|Potatoes||2 Cup (32 tbs), peeled and diced|
|Onion||1 Large, chopped|
|Chicken broth||1 Can (10 oz)|
|Milk||2 Cup (32 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Minced clams/Baby clams||1 Can (10 oz)|
Cut fish into 1/2" (1 cm) pieces, or flake, being sure to remove all bones.
Chop bacon and combine with onions in large microproof casserole.
Cook on HIGH 4 minutes until bacon is cooked and onion is tender.
Remove drippings if there are more than 3 Tbsp., (45 mL) but leave this amount to combine with the flour.
Add fish, potatoes and broth and 1 1/2 cups (375 mL) milk and cook on HIGH until mixture boils, then lower power level to 30% and cook 2 minutes longer.
Whisk together flour and remaining milk.
Stir into chowder and cook on HIGH 1 minute.
Add cream, undrained clams, salt and pepper to taste, and dash Tabasco sauce and reheat at 80% power to serving temperature.
Garnish with fresh parsley.