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Bacon gives this hearty chowder an added
boost. Make cleanup easier by cooking the bacon between sheets of paper
towel in the microwave.
Ingredients
3 ounces diced pared all-purpose potato
¼ cup each thinly sliced celery, diced green bell pepper, diced onion,
and diced carrot
1 tsp vegetable oil
1 cup canned ready-to-serve chicken broth
½ cup canned Italian tomatoes (with liquid); drain, seed and dice
tomatoes,
reserving liquid
1 tsp chopped fresh parsley
¼ tsp basil leaves
1/8 tsp each thyme leaves and salt
Dash pepper
3 ounces cubed swordfish (½-inch cubes)
1 slice crisp bacon, crumbled
Method
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In 1-quart microwave casserole combine
potato, celery, bell pepper, onion, carrot and oil and stir to
thoroughly coat; cover with vented plastic wrap and microwave on High
(100%) for 3 minutes, stirring halfway through cooking.
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Add broth, tomatoes with liquid,
parsley, basil, thyme, salt and pepper; microwave on High, uncovered,
for 2 minutes.
-
Add fish and stir to combine, microwave
on High, uncovered, for 2 minutes, until fish is cooked through and
flakes easily when tested with a fork.
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Let stand for 1 minute.
-
Sprinkle soup with bacon.
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MAKES 2 SERVINGS, ABOUT 1¼ CUPS EACH.
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