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Chunky Fish Chowder

Our kids refused to try this soup when I first served it, but then they saw how much their father and I were enjoying it! I serve it with a salad and bread for a complete meal.

8 ServingsPrep: 20 min. Cook: 40 min.

Ingredients

3 bacon strips, diced
1 large onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes
4 cups water
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground turmeric
Dash pepper
2 medium potatoes, peeled and diced
1 pound cod, cut into 3/4-inch pieces
1 package (10 ounces) frozen whole kernel corn, thawed
1 tablespoon cider vinegar
GARLIC BUTTER:
1/2 cup butter, softened
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 garlic cloves, minced
Fish-shaped crackers, optional

Directions

In a large saucepan, cook bacon until crisp. Remove with a slotted
spoon and set aside.
In the same pan, saute onion and garlic in drippings until tender.
Stir in the tomatoes, water, cumin, salt, turmeric and pepper; bring

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Chunky Fish Chowder (continued)

Directions (continued)

to a boil. add potatoes; simmer for 15 minutes or until tender.
Add the fish, corn and vinegar; cook for 10 minutes or until fish is
flakes easily with a fork. Stir in bacon.
For garlic butter, beat the butter, parsley, lemon juice and garlic
in a small bowl until fluffy. Top each serving of soup with a dollop
of garlic butter; garnish with crackers if desired. Yield: 8
servings (2 quarts).

Nutrition Facts: 1 serving (1 cup) equals 244 calories, 13 g fat (8 g saturated fat), 54 mg cholesterol, 428 mg sodium, 21 g carbohydrate, 2 g fiber, 12 g protein.