Soup - Fisherman's Chowder

By BlueSchmoo

Can use Cod
Smoked Salmon
Lobster
Cooked Chicken and green Chile

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Ingredients

• 6 slices Bacon, chopped or 2 Tbsp olive oil & 1 shallot
• 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 Or seafood or cooked chicken & green Chile (for Chix use shallot and olive oil in lieu of bacon)

Preparation

Step 1

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.