New England Cod Chowder

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.