New England Cod Chowder With Garlic Parsley Croutons Recipes

NEW ENGLAND COD CHOWDER

New England Cod Chowder image

Make and share this New England Cod Chowder recipe from Food.com.

Provided by Alan in SW Florida

Categories Chowders

Time 50m

Yield 10 cups, 5 serving(s)

Number Of Ingredients 10

Ingredients

4 slices bacon
3 medium carrots, each cut lengthwise in half, then crosswise into slices
3 celery ribs, diced (or 1 large fennel bulb, diced)
1 medium onion, diced
3 medium potatoes, peeled and cut into1/2-inch cubes (1 pound)
3 (8 ounce) bottles clam juice
1 (14 1/2 ounce) can chicken broth (or 1 3/4 cups homemade chicken broth)
1 bay leaf
1 (1 lb) cod fish fillet, cut into 1 1/2-inch pieces
1 cup half-and-half or 1 cup light cream

Steps:

In a 5-quart Dutch oven or saucepot, cook bacon over medium heat until browned. Remove bacon to paper towels to drain; crumble.
Discard all but 2 tablespoons bacon fat in Dutch oven. Add carrots, celery (or 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.
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.

Nutrition Facts : Calories 372.4, Fat 10.1, SaturatedFat 4.8, Cholesterol 61.4, Sodium 938.6, Carbohydrate 46, Fiber 5.1, Sugar 8.9, Protein 24.3

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