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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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.
2. 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.
3. 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.
4. Serving SuggestionServe with PREMIUM Saltine Crackers or PREMIUM Soup & Oyster Crackers.
5. Special ExtraAdd a few dashes hot pepper sauce with the milk, bacon and fish. Garnish with chopped fresh parsley just before serving.
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