No-fry zone: We let the fish 'n' chips fave go au naturel.

Ingredients

　　3 slices center-cut bacon, halved crosswise

　　8 scallions, thinly sliced, whites and greens separated

　　1 1/2 teaspoons finely chopped garlic

　　2 tablespoons all-purpose flour

　　2 medium Yukon gold potatoes, peeled and cut in 1/2-inch dice

　　2 cups 2 percent milk

　　2 cups reduced-sodium chicken broth

　　2 teaspoons finely chopped fresh thyme

　　3/4 teaspoon kosher salt

　　1/4 teaspoon freshly ground black pepper

　　3/4 pound cod, skin removed, chopped

　　2 1/2 cups cups fresh or frozen corn kernels

　　1/4 cup fat-free half-and-half

　　In a large saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to a paper towel-lined plate; crumble. In same pan, sauté scallion whites for 2 minutes. Add garlic; sauté 1 minute. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half and 3/4 scallion greens; simmer 2 minutes. Ladle into bowls and garnish with remaining scallion greens and bacon.

Nutrition Per Serving

　　19 g fat

　　6 g saturated

　　44 g carbohydrates

　　4 g fiber

　　30 g protein

　　#### Nutritional analysis provided by Self