COD, SHRIMP AND VEGETABLE CHOWDER

One chilly night, a friend who is a great cook warmed us up with a delicious main- course chowder loaded with chunks of shrimp, haddock and plenty of vegetables. ( If you prefer not to use bacon, omit it and start with step #2.) 4 oz bacon, diced (optional) 2 tbsp butter 1 onion, chopped 2 leeks, trimmed, sliced and rinsed 2 carrots, roughly chopped 1/2 bulb fennel, trimmed and chopped

1 lb baby potatoes, quartered 1 zucchini, diced 2 cups water 1 1/2 cups bottled or frozen clam juice, or vegetable stock 2 cups milk, cream, evaporated milk or a combination 1 1/2 cups fresh or frozen corn 1 tbsp fresh thyme leaves kosher salt and freshly ground black pepper 1 lb cod fillets, cut into 2” chunks 1/2 lb shelled and cleaned large shrimp, cut into thirds Small handful of chives, cut into 1” lengths

1. Place bacon in a large, deep skillet or Dutch oven. Cook on medium heat until crisp. Remove from pan and reserve for garnish. Discard nearly all fat in the pan and return pan to heat.

2. Add butter to pan with onions. Cook gently, about 5 minutes. Add leeks, carrots and fennel. Cook 5 minutes. Add water, clam juice and potatoes. Bring to a boil and cook 10 minutes.

3. Add milk or cream, corn and thyme. Heat. Add cod and cook 5 minutes. Add shrimp and cook 3 to 5 minutes longer, until shrimp are pink and opaque. Season to taste.

4. Serve sprinkled with chives and reserved bacon.

Makes 6 main course servings.