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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Great for a cool day in the fall.Could be served as a main dish with a crunchy salad and crusty bread . Ingredients:
4 slices bacon |
3 medium carrots |
1 medium onion, diced |
3 celery ribs, diced |
3 medium potatoes, cubed |
3 (8oz) bottles clam juice |
1 cup chicken broth |
1 bay leaf |
1 lb boneless cod, pieced |
1 cup of half and half |
Directions:
1. In a dutch oven, cook bacon, drain and crumble.
2. Add carrots, and onion and cook till browned. Add celery, potatoes, clam juice, chicken broth, and bay leaf, heat to boiling. Reduce heat to low and simmer 10 to 15 minutes or till vegetables are crisp tender.
3. Add cod, cover and cook 2 to 5 minutes.
4. Carefully stir in half and half, heat through.
5. Ladle into bowls and place crumbled bacon on top.
6. 335 calories 14 g fat per serving
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