Halibut and Potato Chowder - Another Great 365 Crockpot Recipe

4 entrée servings
1 1⁄2 cups clam juice
4 cups peeled cubed potatoes
1 each: chopped large onion, rib celery, carrot
1 teaspoon dried savory leaves
1 cup 2% reduced-fat milk
1 pound halibut, cubed (3⁄4-inch)
1⁄2–1 teaspoons hot pepper sauce
Salt, to taste
2 slices bacon, cooked crisp, crumbled

Per Serving:
Calories: 394 % calories from fat: 12 Protein (g): 31.4 Carbohydrate (g): 55.4 Fat (g): 5.4 Saturated fat (g): 1.4 Cholesterol (mg): 45.7 Sodium (mg): 430

Exchanges:
Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 3.0 Meat: 3.0 Fat: 0.0

1. Combine clam juice, vegetables, and savory in crockpot; cover and cook on high 4 to 5 hours. Process soup and milk in food processor or blender until smooth; return to slow cooker. Add halibut and hot pepper sauce; cover and cook on high 10 to 15 minutes. Season to taste with salt; sprinkle each bowl of soup with bacon.

Potato Seafood Chowder - Delicious 365 Crockpot Recipe

4 entrée servings
2 cups Fish Stock or clam juice
3 medium russet potatoes, unpeeled, cubed
1 cup sliced onion
1⁄2 cup sliced celery
1⁄8 teaspoon crushed saffron (optional)
2 cups 2% reduced-fat milk, divided
8 ounces each: haddock or cod fillets
1⁄2 cup peeled deveined small shrimp
1 tablespoon cornstarch
Salt and white pepper, to taste

Per Serving:
Calories: 254 % calories from fat: 7 Protein (g): 22.8 Carbohydrate (g): 36.2 Fat (g): 2 Saturated fat (g): 0.6 Cholesterol (mg): 37 Sodium (mg): 245

Exchanges:
Milk: 1.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 2.0 Fat: 0.0

1. Combine stock, vegetables, and saffron in crockpot; cover and cook on high 4 to 5 hours, adding 11/2 cups milk during last 30 minutes and seafood during last 15 minutes. Stir in combined remaining 1/2 cup milk and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and white pepper.

Potato Chowder - Another Tasty Chowder

6 entrée servings
3 cups reduced-sodium fat-free chicken broth
3 1⁄2 cups peeled cubed Idaho potatoes
1 cup chopped onion
1⁄4 cup thinly sliced celery
1⁄4–1⁄2 teaspoon celery seeds
1 cup whole milk
2 tablespoons cornstarch
Salt and pepper, to taste

Per Serving:
Calories: 212 % calories from fat: 17 Protein (g): 7.5 Carbohydrate (g): 37.1 Fat (g): 4.2 Saturated fat (g): 0.9 Cholesterol (mg): 1.3 Sodium (mg): 210

Exchanges:
Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.0

1. Combine all ingredients, except milk, cornstarch, salt, and pepper, in crockpot; cover and cook on high 3 to 4 hours. Stir in combined milk and cornstarch during last 20 minutes. Season to taste with salt and pepper.

Variations
Easy Vichyssoise—Make recipe as above, substituting chopped leeks for half the onion and omitting celery and celery seeds. Process soup in food processor or blender until smooth. Serve warm, or refrigerate and serve chilled. Sprinkle each bowl of soup with minced fresh chives.
Potato au Gratin Chowder—Make recipe as above. Process half the chowder in food processor or blender until almost smooth; return to slow cooker and cook on high 10 minutes. Add 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese, stirring until melted. Sprinkle each bowl of chowder with ground nutmeg.