Name: New England Seafood Chowder
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

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
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Converted by MM_Buster v2.0l.

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