Cod-and-leek chowder - country living

6 servings

Ingredients

Quantity Ingredient
6 Slices bacon, coarsely chopped
3 Large leeks (white part only)
¼ cup Unsifted all-purpose flour
1 Extra-large cube or 2 small cubes fish bouillon
2 cups Boiling water
3 cups Milk
3 mediums (about 1 lb) red potatoes, coarsely chopped
3 tablespoons Tomato paste
1 tablespoon Fresh thyme leaves OR
1½ teaspoon Dried thyme
1 teaspoon Ground black pepper
½ teaspoon Salt
½ pounds Cod fillet, cut into 1-inch chunks
2 tablespoons Lemon juice
1 tablespoon Chopped fresh parsley leaves

Directions

1. In 5-quart Dutch oven or heavy kettle, cook bacon until crisp and browned. With slotted spoon, transfer bacon to paper towel to drain.

Pour bacon fat into small bowl; return 3 T to Dutch oven and discard remainder.

2. Cut leeks in half lengthwise and rinse well. Chop leeks and add to bacon fat; cook over medium heat, stirring occasionally, until tender-6 to 8 minutes,

3. Stir flour into leek mixture; cook 1 minute. Add bouillon cube and water; with back of spoon crush bouillon cube and cook, stirring, until mixture boils and bouillon dissolves. Add milk, potatoes, tomato paste, thyme, pepper, and salt; cover and simmer mixture 20 to 25 minutes or until potatoes are tender.

4. Add cod and cook 5 minutes, stirring gently. Remove from heat; stir in lemon juice and parsley. Transfer to soup tureen and serve.

Country Living/Dec/93 Scanned and fixed by DP and GG

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