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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Seafood New England November 19 1 servings

INGREDIENTS

8 Bacon slices; chopped
2 lg Onions; chopped
1 tb Curry powder
4 Bottles clam juice; (8-ounce)
4 c Peeled white potatoes; (about 3 pounds)
; (1/2-inch dice)
4 c Peeled butternut squash; (about 3 pounds)
; (1/2-inch dice)
2 Bay leaves
4 c Chopped kale leaves
5 c Milk
1 c Half and half
2 tb Minced fresh thyme or 2 teaspoons dried; crumbled
3 lb Mixed fresh fish; (a choice of cod,
; halibut, haddock
; and/or scrod), cut
; into 3/4-inch
; pieces

INSTRUCTIONS

To render fat, cook chopped bacon in heavy large saucepan over medium-high
heat 5 minutes. Add chopped onions and saute until onions are translucent,
about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam
juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5
minutes. Add chopped kale leaves and simmer until vegetables are almost
tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced
thyme. (Chowder can be prepared 1 day ahead. Cover tightly and
refrigerate.)
Bring chowder to simmer. Add fish and simmer until cooked through, about 3
minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle
chowder into bowls and serve.
Serves 8.
Bon Appetit November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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