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