|
Serves: 6
3 1-ounce slices bacon cut in 1/2 -inch pieces
2 onion medium, coarsely chopped (about 1 1/2 cups)
2 carrot medium, diced
2 garlic medium, minced
2 cups chicken broth
2 potato medium, peeled and diced (about 1 1/2 cups)
2 bay leaf whole
1/4 teaspoon thyme dried, crushed
1/4 teaspoon white pepper
1 pound cod fillets fresh or frozen haddock, flounder or other white fish, cut in 1-inch pieces
1 cup half and half
1 tablespoon parlsey minced fresh
2 tablespoons butter or margarine (optional)
Oyster crackers (optional)
In a large saucepan over medium heat fry bacon until crisp. Remove to paper towels to drain; set aside. Add onions, carrots and garlic to saucepan and sauté until lightly browned. Add chicken broth, potatoes, bay leaves, thyme and pepper; cover and simmer for 15 minutes or until potatoes are nearly tender. Stir in fish and simmer, uncovered, for 5 to 7 minutes or until fork tender. Stir in half-and-half and parsley. Heat through (do not boil). Ladle chowder into warm bowls or mugs and sprinkle with bacon or a teaspoon of butter or margarine. Serve with oyster crackers, if desired.
|