New England Seafood Chowder

• 8 bacon slices, chopped
• 2 large onions, chopped
• 1 tablespoon curry powder
• 4 8-ounce bottles clam juice
• 4 cups 1/2-inch dice peeled white potatoes (about 3 pounds)
• 4 cups 1/2-inch dice peeled butternut squash (about 3 pounds)
• 2 bay leaves
• 4 cups chopped kale leaves
• 5 cups milk
• 1 cup half and half
• 2 tablespoons minced fresh thyme or 2 teaspoons dried, crumbled
• 3 pounds mixed fresh fish (a choice of cod, halibut, haddock and/or scrod), cut into 3/4-inch pieces

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

bacon, onions, curry powder, clam juice, white potatoes, butternut squash, bay leaves, chopped kale leaves, milk, thyme, fish

Taken from www.epicurious.com/recipes/food/views/new-england-seafood-chowder-2701 (may not work)