Peppery Fish Chowder

This soup is really good. I made it with the bacon, but I think you could make it a little healthier by using peppered ham and adding a Tablespoon or two of olive or canola oil to replace the grease that comes off of the bacon.

2 medium red potatoes

1 1/2 c. water, divided

3 slices peppered bacon

1 small onion

2 garlic cloves, pressed

3 tbsp all-purpose flour

2 c. clam juice

1 tsp coarsely ground black pepper

1 lb boneless, skinless tilapia fillets (or any firm, white-fleshed fish)

1/4 c. snipped fresh parsley

1/2 c. heavy whipping cream

Hot sauce (optional)

Dice potatoes and place them, 1/2 c. water and 1/2 tsp. salt in a microwave-safe bowl. Cover, microwave on High 6-8 minutes or until tender. Remove from microwave, do not drain.

Meanwhile, dice bacon into 1/2 in. pieces and chop onion. Place bacon into 4 qt pot. Cook over medium high heat 5-7 minutes or until crisp.

Add onion and pressed garlic to pot (I just use finely chopped garlic as I don't know how to press it). Cook until onion is tender, add flour and cook 1 minute, stirring constantly, until flour is evenly distributed. Slowly add clam juice, potatoes with cooking water, 1 cup of water, 1 tsp of salt and black pepper, bring to a boil over med-high heat. Reduce heat to medium and simmer 3-5 minutes.

Carefully remove dark reddish brown vein down length of tilapia and cut the rest of the fish into 3/4 in pieces. Add to pan and cook until tilapia is opaque throughout (should only take a few minutes).

Snip parsley. Remove soup from heat. Stir in cream and parsley. Serve with hot sauce if desired.