Serves: 6
Total Calories: 410

3 (1-ounce) slices bacon cut in 1/2 -inch pieces
2 onions medium, coarsely chopped (about 1 1/2 cups)
2 carrots medium, diced
2 garlic medium, minced
2 cups chicken broth
2 potatoes medium, peeled and diced (about 1 1/2 cups)
2 bay leaves whole
1/4 teaspoon thyme dried, crushed
1/4 teaspoon white pepper
1 pound cod filet fresh or frozen haddock, flounder or other white fish, cut in 1-inch pieces
1 cup half and half
1 tablespoon parsley 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.

Nutritional Facts:

Serves: 6
Total Calories: 410
Calories from Fat: 105

More Recipes from the Current Calendars Cookbook:
Cape Cod Fish Chowde
Double Chocolate Chess Pie
Easy Cinnamon Breakfast Ring
Jambalaya
Maple Baked Apples
Orange Chiffon Cake
Sesame Seed Dressing
Texas Chili Con Carne