HADDOCK CLAM CHOWDER

Haddock Clam Chowder image

We modified a recipe shared by Doris Berquist of Fort Mohave, Arizona to take advantage of leftover cooked fish. The seafood soup is wonderful served with warm homemade bread.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

4 strips bacon, diced
3 tablespoons sliced green onions
2 celery ribs, chopped
2 cups cubed peeled potatoes
1 can (14-1/2 ounces) chicken broth
1 teaspoon dill weed
1 teaspoon celery seed, crushed
1-1/4 teaspoons salt
1/4 teaspoon pepper
3 cups milk, divided
3 tablespoons all-purpose flour
2-1/2 cups cubed cooked haddock
1 cup heavy whipping cream
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (6-1/2 ounces) minced clams

Steps:

In a Dutch oven or large saucepan, cook bacon until crisp. Remove to paper towels; set aside. , In a large skillet, saute onions and celery in drippings for 5 minutes or until crisp-tender. Add the potatoes, broth, dill, celery seed, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Add 2-1/2 cups of milk., Combine flour and remaining milk; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. add the haddock, cream, spinach and clams. Cook and stir until heated through. Garnish with bacon.

Nutrition Facts : Calories 883 calories, Fat 86g fat (52g saturated fat), Cholesterol 266mg cholesterol, Sodium 1526mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein.