Fisherman'S Chowder

• 6 slices OSCAR MAYER Bacon, chopped
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 large carrot, chopped
• 2 cups fat-free reduced-sodium chicken broth
• 1 large potato, diced
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 2 cups milk
• 1 pkg. (12 oz.) frozen cod fillets, thawed, drained and cut into 2-inch pieces

1. COOK bacon in large saucepan until crisp, stirring occasionally. Use slotted spoon to remove bacon from pan, reserving 1 Tbsp. drippings in pan. Drain bacon on paper towels.
2. ADD next 3 ingredients to drippings in pan; cook on medium heat 12 to 14 min. or until vegetables are crisp-tender, stirring occasionally. Add broth and potatoes; bring to boil. Cover; simmer 10 to 12 min. or until potatoes are tender.
3. ADD cream cheese spread; cook, uncovered, 2 to 3 min. or until melted, stirring frequently. Add milk, fish and bacon; stir. Bring to boil, stirring frequently. Cook 3 to 4 min. or until fish flakes easily with fork.
4. Serving Suggestion
5. Serve with PREMIUM Saltine Crackers or PREMIUM Soup & Oyster Crackers.
6. Special Extra
7. Add a few dashes hot pepper sauce with the milk, bacon and fish. Garnish with chopped fresh parsley just before serving.

bacon, onion, stalks celery, carrot, chicken broth, potato, philadelphia cream cheese, milk, cod fillets

Taken from www.myrecipes.com/recipe/fishermans-chowder (may not work)