Newfoundland Fish Chowder

• 1 1/3 slices bacon (about 2/3 ounce or 19 grams)
• 2 to 3 oz.wt. onion
• 1/3 teaspoon summer savory
• 2 medium floury potatoes, such as russets (about 1 pound)
• 1 carrot
• 1 1/3 cups clam juice, fish stock, and|or water (10.625 oz.wt.)
• 1/3 teaspoon salt
• Cod, haddock, or ocean perch fillets for 2
• 1/2 cup half & half or evaporated milk (10% cream)

Warm 2 pasta bowls in the oven.

Chop the bacon. Chop the onions. Peel and dice the potatoes. Peel and slice the carrot. Make sure the fish is skinned. Cut fish into 1-inch chunks.

In a large, heavy saucepan, cook the bacon until crisp. Set aside the bacon bits.

Drain off any excess bacon fat. Add onion and savory; cook, stirring occasionally, until onion is softened (about 5 minutes).

Add potatoes, carrot, liquid, and salt. Make sure liquid covers the potatoes; if necessary, add water. Bring to the boil; reduce heat and simmer about 20 minutes, until potatoes are tender.

Add fish and simmer only until just cooked; it will continue to cook while the recipe is being finished.

Add half and half; heat through.

Check the seasoning and correct if necessary. Serve in bowls. Garnish with bacon bits.

Serves 2