Fish and Veggie Chowder

Now that it is getting cooler here this is a great filling chowder! Serve with Oyster crackers.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 5  slices bacon, thin-sliced
• 2  lbs  red potatoes, scrubbed and cubed
• 2  cups onions, chopped
• 2  cups carrots, sliced
• 1  cup celery, sliced
• 1  tablespoon  Old Bay Seasoning
• 2  cups water
• 2  chicken bouillon cubes
• 2 (11 ounce) cans corn, drained
• 1 1⁄2 lbs cod, cut in 1 inch chunks (bones removed)
• 5  cups  whole milk
• 1⁄3 cup flour
• 1  teaspoon salt

Directions

1. Fry bacon in a 5 quart pot until crisp; drain on paper towels, then crumble. Discard all but 1 tablespoon fat.
2. Add potatoes, onions, carrots and celery to pot. Saute over medium-high heat 4 minutes or until onions wilt. Add seasonings, water and broth cubes. Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender.
3. Add corn, fish and 4 cups of milk to pot; return to a simmer. Whisk flour into remaining 1 cup milk until blended. Stir into chowder; add salt. Cook, stirring gently, 4 to 6 minutes until fish is cooked and chowder thickens slightly. Ladle into bowls; sprinkle with bacon.