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Soups/stews

Fisherman's Chowder

Fisherman's Chowder recipe
photo by:kraft
It was wonderful...we are having leftovers tonight! YUMMO!
posted by
sharlenejmckee
on 4/18/2014
time
prep:
10 min
total:
50 min
servings
total:
8 servings, 1 cup each

What You Need

6
slices  OSCAR MAYER Bacon, chopped
1
large  onion, chopped
2
stalks  celery, chopped
1
large  carrot, chopped
2
cups  fat-free reduced-sodium chicken broth
1
large  potato, diced
1/2
cup   (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2
cups  milk
1
pkg.   (12 oz.) frozen cod fillets, thawed, drained and cut into 2-inch pieces

Make It

COOK bacon in large saucepan until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels.

ADD next 3 ingredients to drippings in pan; cook on medium heat 12 to 14 min. or until vegetables are crisp-tender, stirring occasionally. Add broth and potatoes; bring to boil. Cover; simmer 10 to 12 min. or until potatoes are tender.

ADD cream cheese spread; cook, uncovered, 2 to 3 min. or until melted, stirring frequently. Add milk, fish and bacon; stir. Bring to boil, stirring frequently. Cook 3 to 4 min. or until fish flakes easily with fork.

Kraft Kitchens Tips

Serving Suggestion
Serve with saltine crackers or soup & oyster crackers.
Special Extra
Add a few dashes hot pepper sauce with the milk, bacon and fish. Garnish with chopped fresh parsley just before serving.
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