Fisherman's Chowder

• 6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 stalks celery, chopped
• 1 large carrot, chopped
• 2 cups fat-free reduced-sodium chicken broth
• 1 large white potato (1/2 lb.), chopped
• 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 and stir bacon in large saucepan until crisp.
2. Use slotted spoon to remove bacon from pan; drain on paper towels.
3. Discard all but 1 Tbsp.
4. drippings from pan.
5. Add next 3 ingredients to reserved drippings in pan; cook on medium heat 12 to 14 min.
6. or until vegetables are crisp-tender, stirring occasionally.
7. Add broth and potatoes; stir.
8. Bring to boil; cover.
9. Simmer 10 to 12 min.
10. or until potatoes are tender.
11. Add cream cheese spread; cook, uncovered, 2 to 3 min.
12. or until melted, stirring frequently.
13. Add milk, fish and bacon; stir.
14. Bring to boil, stirring frequently.
15. Cook 3 to 4 min.
16. or until fish flakes easily with fork.

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

Taken from www.kraftrecipes.com/recipes/fishermans-chowder-121457.aspx (may not work)