Southwestern Alaska Cod Chowder

• 2 oz. (3 slices) bacon, cut into 1/4 inch pieces
• 3/4 c. chopped onions
• 1 clove garlic, minced
• 3/4 tsp. ground cumin
• 1/4 tsp. red pepper flakes
• 2 Tbsp. flour
• 2 cans (14 1/2 oz. each) low salt chicken broth
• 1 can (14 1/2 oz.) whole peeled tomatoes
• 1/2 c. white wine
• 1/2 green bell pepper, seeded and chopped
• 1/2 small sweet potato, peeled and cut in 1/2 inch cubes
• 3/4 c. frozen corn kernels
• 1 1/2 tsp. lime juice
• black pepper
• chopped cilantro

1. Saute bacon in large saucepan over medium high heat until crisp.
2. Stir in onions, garlic, cumin and pepper flakes.
3. Saute 5 minutes or until onions are soft.
4. Remove from heat and stir in flour.
5. Cook 1 minute, stirring constantly then gradually whisk in chicken broth.
6. Stir in tomatoes, wine, peppers, and sweet potato. Bring to a boil; reduce heat and simmer 10 minutes.
7. Add fish and corn; simmer 2 - 3 minutes or until fish flakes.
8. Season with lime juice and pepper.

bacon, onions, clove garlic, ground cumin, red pepper, flour, chicken broth, tomatoes, white wine, green bell pepper, sweet potato, frozen corn kernels, lime juice, black pepper, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20066 (may not work)