To make the fish chowder: In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened. Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally. While mixture is coming to a boil, peel potato and cut into 1/4inch dice. Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper. Serve chowder with herbed oyster crackers. Yield: 2 servings Recipe by: COOKING LIVE SHOW #CL9227
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|Serving Size: 1 Serving (1193g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1501 (86%)|
|Amt Per Serving||% DV|
|Total Fat 166.8g||222 %|
|Saturated Fat 90g||450 %|
|Monounsaturated Fat 53.1g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 406.1mg||125 %|
|Sodium 1155mg||40 %|
|Potassium 1273.6mg||34 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 42.2g|
|Protein 20.7g||30 %|
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Calories per serving: 1741
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