New England Cod chowder just the ticket to warm you in winter

A creamy winter warmer made with potatoes, fennel, carrots and chunks of codfish.

New England Cod Chowder

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) all-purpose 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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