Make soup that's a total catch with this Fisherman's Chowder recipe. Cream cheese and chicken broth create a thick base for this Fisherman's Chowder.
What You Need
Original recipe yields 8 servings
6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1 large onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
2 cups fat-free reduced-sodium chicken broth
1 large white potato (1/2 lb.), chopped
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
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Let's Make It
Cook and stir bacon in large saucepan until crisp. Use slotted spoon to remove bacon from pan; drain on paper towels. Discard all but 1 Tbsp. drippings from pan.
Add next 3 ingredients to reserved drippings in pan; cook on medium heat 12 to 14 min. or until vegetables are crisp-tender, stirring occasionally. Add broth and potatoes; stir. 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.
Serve with saltine or oyster crackers.
Add a few dashes of hot pepper sauce to hot soup along with the milk, bacon and fish. Garnish with chopped fresh parsley just before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.