Ingredients Jump to Instructions ↓

  1. 4 slice(s) bacon 3 medium carrots , each cut lengthwise in half, then crosswise into slices 1 large (1 pound) fennel bulb , diced, or 3 celery stalks, diced, as a substitute 1 medium onion , diced 3 medium (1 pound) all-purpose potatoes , peeled and cut into 1/2-inch cubes 3 bottle(s) (8-ounces each) clam juice 1 can(s) (14 1/2-ounce) chicken broth , (or 1 3/4 cups homemade chicken broth) 1 bay leaf 1 (1-pound) cod fillet , cut into 1 1/2-inch pieces 1 cup(s) half-and-half or light cream

Instructions Jump to Ingredients ↑

  1. In 5-quart Dutch oven or saucepot, cook bacon over medium heat until browned. Remove bacon to paper towels to drain; crumble. Discard all but 2 tablespoons bacon fat in Dutch oven. Add carrots, fennel, and onion, and cook until lightly browned, 6 to 8 minutes, stirring occasionally. Add potatoes, clam juice, chicken broth, and bay leaf; heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until vegetables are tender. Add cod; cook, covered, 2 to 5 minutes until fish flakes easily when tested with a fork. Carefully stir in half-and-half; heat through. Discard bay leaf. Serve soup with crumbled bacon. Each serving: About 335 calories, 24 g protein, 30 g carbohydrate, 14 g total fat (6 g saturated), 72 mg cholesterol, 780 mg sodium.


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