Fish Chowder

• 2 tbsp terbs (chopped fresh, dill tarragon or thyme)
• 1/4 lb tacon (diced small)
• 1 cup ticed onion
• 3 cup totatoes (diced red, scrubbed but not peeled)
• 4 cup tottled clam juice
• 1 cup teavy cream
• 1 1/2 cup milk
• 3 lb cod (cut into 2 inch pieces or other flaky whitefish)
• salt (taste)
• 3/4 tsp black pepper (fresh ground)
• 3 tbsp thopped fresh chives (garnish optional)
• Old Bay seasoning
• tumeric

1. 1 If the herbs are still on their stems, strip them off the stems and chop the leaves; set aside.
2. 2 In a heavy-bottomed large saucepan or stockpot over low to medium heat, brown the bacon. Add the diced onions and saute until translucent. Add the diced potatoes and cook until tender, stirring often to avoid sticking and ensure even cooking. Add the bottled clam juice and simmer for a few minutes.
3. 3 About 15 minutes before serving, add the cream, milk, and fish pieces to the hot broth; heat through to scalding, but do NOT boil. Stir gently so as not to break up the fish too much. Add the salt, pepper, and the chopped fresh herbs, to taste.
4. 4 Garnish each serving of chowder with a sprinkle of chopped chives.

herbs, bacon, onion, potatoes, clam juice, cream, milk, cod, salt, black pepper, fresh chives, bay seasoning, tumeric

Taken from www.epicurious.com/recipes/member/views/fish-chowder-50140015 (may not work)