Good Housekeeping One
New England Cod Chowder

A creamy winter warmer made with potatoes, fennel, carrots and chunks of codfish.
COOK: 20 minutes
TOTAL: 50 minutes
MAKES: About 10 cups of
soup or 5 main-dish servings
4 slices bacon
3 medium carrots, each cut
lengthwise in half, then crosswise
into slices
1 large (1 pound) fennel
bulb, diced, or 3 celery stalks,
diced
1 medium onion, diced
3 medium (1 pound) allpurpose
potatoes, peeled and
cut into 1/2-inch cubes
3 bottles (8 ounce) clam
juice
1 can (14 1/2 ounce) chicken

broth, (or 1 3/4 cups homemade
chicken broth)
1 bay leaf
1 (1 pound) cod fillet, cut
into 1 1/2-inch pieces
1 cup half-and-half or light
cream

1. In 5-quart Dutch oven or saucepot, cook bacon over medium heat until browned. Remove bacon to paper towels to drain; crumble.

2. Discard all but 2 tablespoons bacon fat in Dutch oven. Add carrots, fennel and onion, and cook until lightly browned, 6 to 8 minutes, stirring occasionally. Add potatoes, clam juice, chicken broth and bay leaf; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until vegetables are tender.

3. Add cod; cook, covered, 2 to 5 minutes until fish flakes easily when tested with a fork. Carefully stir in half-and-half; heat through. Discard bay leaf. Serve soup with crumbled bacon.

• Each serving: About 335 calories, 24g protein, 30g carbohydrate, 14g total fat (6g saturated), 72mg cholesterol, 780mg sodium.

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