Manhattan Fish Chowder

• 4 slices bacon (4 ounces), cut crosswise into 1/2-inch pieces
• 1 large onion, finely chopped
• 2 carrots, halved lengthwise and thinly sliced crosswise
• Coarse salt and freshly ground pepper
• 1 can (28 ounces) whole peeled tomatoes in juice
• 2 cups clam juice (16 ounces)
• 1 1/2 cups water
• 2 russet potatoes (about 1 pound), peeled and cut into 2-inch chunks
• 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)
• 1 pound skinless tilapia fillets, cut into 2-inch pieces

1. In a large pot, cook bacon over medium-low heat until browned and crisp, stirring occasionally, 8 to 10 minutes.
2. Spoon off all but 1 tablespoon rendered fat.
3. Add onion and carrots; season with salt and pepper.
4. Cook, stirring occasionally, until vegetables are softened, about 10 minutes.
5. Break up tomatoes with kitchen shears (see page 361) or your hands, then add to pan along with their juice.
6. Add clam juice and the water; bring to a boil.
7. Add potatoes and thyme; reduce heat to a simmer.
8. Cook (uncovered) until potatoes are tender when pierced with the tip of a sharp knife but not falling apart, 15 to 20 minutes.
9. Add tilapia; cover, and cook until the fish is opaque, about 3 minutes.
10. Season with salt and pepper.
11. To serve, ladle soup into bowls.

bacon, onion, carrots, salt, tomatoes, clam juice, water, russet potatoes, thyme, tilapia

Taken from www.epicurious.com/recipes/food/views/manhattan-fish-chowder-387921 (may not work)