Cod Chowder With Bacon, Butternut Squash & Thyme
- 4 slices thick-cut bacon, chopped
- 1 onion, chopped
- 3 ribs celery, finely chopped
- 2 T. fresh thyme
- 1 small butternut squash - peeled, seeded and diced
- 1-1/2 T. flour
- 3-1/2 c. vegetable stock
- 1/2 c. clam juice
- 1 lb. skinless cod fillets, cut into large pieces
- 1/2 c. heavy cream
- pinch of cayenne
- 1. In a large pot, cook the bacon over medium-high until crispy, about 3 minutes. Add the onion, celery and 1 T. thyme and cook, stirring frequently, until the vegetables are tender, 8 to 10 minutes. Stir in the squash and flour and cook, stirring, until the flour begins to brown, about 2 minutes. Stir in the stock and clam juice and bring to a boil. Reduce the heat to medium-low and simmer the chowder until the squash is tender, 10 to 12 minutes. Season with salt and pepper.
- 2. Add the cod, cover and simmer until the fish flakes apart easily with a fork, 4 to 5 minutes. Stir in the cream and cayenne. Divide among bowls and sprinkle with the remaining 1 T. thyme.
bacon, onion, celery, thyme, flour, vegetable stock, clam juice, cod fillets, heavy cream, cayenne
Taken from www.epicurious.com/recipes/member/views/cod-chowder-with-bacon-butternut-squash-thyme-52936341 (may not work)