Fish & Potato Chowder

2		bacon slices
3  cups		diced red potato
1  cup		chopped onion
3  tablespoons		all-purpose flour
16  ounces		clam juice
2  cups		2% reduced-fat milk
1  tablespoon		chopped fresh thyme
1/4  teaspoon		salt
1/2  teaspoon		black pepper
12  ounces		skinless halibut fillets-cut into pieces
2  tablespoons		chopped fresh parsley

Tip: Click on the ingredient links to learn the nutritional information for all the Fish & Potato Chowder ingredients. The serving size for any ingredient in Fish & Potato Chowder may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon. Reserve 1 tablespoon drippings in pan; discard remaining. Crumble and set bacon aside. Add potato and onion to drippings in pan; saute 3 minutes. Add flour to pan; cook 1 minute, stirring constantly. Stir in clam juice; bring to a boil. Cover, reduce heat, and simmer 6 minutes. Stir in milk; bring to a simmer over medium-high heat, stirring constantly. Stir in thyme, salt, pepper, and fish; cook 3 minutes. Stir in parsley. Top with bacon.