Manhattan Fish Chowder

Name: Manhattan Fish Chowder
Ingredients: 4 slices bacon, cut in 1/2 inch pieces; 1 large onion, chopped; 2 medium carrots, chopped; 1 bell pepper, cut into large junks; 2 garlic cloves, crushed; 1 teaspoon red pepper flakes; 28 ounces plum tomatoes with liquid; 16 ounces bottled clam juice; 1/2 teaspoon dried thyme; 1 tablespoon chopped fresh thyme; 2 medium baking potatoes, peeled and cut into chunks; 1 lb cod, cut into 2 inch pieces

12 ingredients

7 steps

Ingredients

4 slices bacon, cut in 1/2 inch pieces
1 large onion, chopped
2 medium carrots, chopped
1 bell pepper, cut into large junks
2 garlic cloves, crushed
1 teaspoon red pepper flakes
28 ounces plum tomatoes with liquid
16 ounces bottled clam juice
1/2 teaspoon dried thyme
1 tablespoon chopped fresh thyme
2 medium baking potatoes, peeled and cut into chunks
1 lb cod, cut into 2 inch pieces

Directions

1

In a large pot or dutch oven, cook bacon over med heat until browned and crisp.
2

Drain on paper towels and discard all but 1 tsp of fat.
3

Add onion, carrots, bell pepper and garlic. cook until softened about 10 minutes.
4

Add tomatoes and their juice(breaking tomatoes up with a spoon), clam juice and 1 1/2 cups water; bring to boil.
5

Add potatoes, dried thyme and pepper flakes; reduce heat for a simmer. cook until potatoes are tender, but not falling apart. (15 to 20 minutes).
6

Add fish; cover and cook until opaque and flaky, about 5 minutes. Season with salt and pepper and garnish with fresh thyme.
7

Serve with crusty bread!