Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: cut fillets into 1/2 - 1 inch cubes. fry the bacon until it is crisp. add the onions and brown them slightly. add the potatoes, and water to just cover, and cook for 10 minutes or until the potatoes are slightly tender. add the fish and cook until it flakes easily with a fork. add the milk and seasonings and reheat. serve immediately with chopped parsley sprinkled over the top.

Target recipe: if the herbs are still on their stems, strip them off the stems and chop the leaves; set aside. in a heavy-bottomed large saucepan or stockpot over low to medium heat, brown the bacon. add the diced onions and saute until translucent. add the diced potatoes and cook until tender, stirring often to avoid sticking and ensure even cooking. add the bottled clam juice and simmer for a few minutes. about 15 minutes before serving, add the cream, milk, and fish pieces to the hot broth; heat through to scalding, but do not boil. stir gently so as not to break up the fish too much. add the salt, pepper, and the chopped fresh herbs, to taste. garnish each serving of chowder with a sprinkle of chopped chives.