Manhattan Fish Chowder

• 4 slices bacon, cut in 1/2 inch pieces
• 1 large onion, chopped
• 2 medium carrots, chopped
• 1 bell pepper, cut into large junks
• 2 garlic cloves, crushed
• 1 teaspoon red pepper flakes
• 28 ounces plum tomatoes with liquid
• 16 ounces bottled clam juice
• 1/2 teaspoon dried thyme
• 1 tablespoon chopped fresh thyme
• 2 medium baking potatoes, peeled and cut into chunks
• 1 lb cod, cut into 2 inch pieces

1. In a large pot or dutch oven, cook bacon over med heat until browned and crisp.
2. Drain on paper towels and discard all but 1 tsp of fat.
3. Add onion, carrots, bell pepper and garlic. cook until softened about 10 minutes.
4. Add tomatoes and their juice(breaking tomatoes up with a spoon), clam juice and 1 1/2 cups water; bring to boil.
5. Add potatoes, dried thyme and pepper flakes; reduce heat for a simmer. cook until potatoes are tender, but not falling apart. (15 to 20 minutes).
6. Add fish; cover and cook until opaque and flaky, about 5 minutes. Season with salt and pepper and garnish with fresh thyme.
7. Serve with crusty bread!

bacon, onion, carrots, bell pepper, garlic, red pepper, tomatoes, clam juice, thyme, thyme, baking potatoes, cod

Taken from www.food.com/recipe/manhattan-fish-chowder-152597 (may not work)