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Haddock Clam Chowder

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.

8 ServingsPrep: 15 min. Cook: 40 min.

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

Directions

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;

2 of 2

Haddock Clam Chowder (continued)

Directions (continued)

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. Yield: 8 servings.

Nutrition Facts: 1 serving (1 cup) equals 883 calories, 86 g fat (52 g saturated fat), 266 mg cholesterol, 1,526 mg sodium, 14 g carbohydrate, 2 g fiber, 16 g protein.