Manhattan Fish Chowder

Ingredients

• 2 slices bacon, (diced)
• 1 onion, (diced)
• 1 clove garlic, (minced)
• 2 carrots, (diced)
• 1 lb potatoes, (cut into 1/2" chunks)
• 1 stalk celery, (diced)
• 3 c water
• 1 (14.5 oz) can diced tomatoes, (un-drained)
• 2 tsp parsley
• 1/2 tsp thyme
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1 lb white fish ((pollock, haddock, cod), cut into 1/2" - 1" pieces)

Instructions

1. 1

   In a medium soup pot, saute the diced bacon over medium high heat until nearly crisp, 1-2 min.

2. 2

   Add the onions and garlic and saute until the onions are soft, 3-4 minutes.

3. 3

   Add the carrots, potatoes, and celery. Saute for 1-2 minutes.

4. 4

   Add the water and tomatoes, scraping up any stuck bits from the bottom of the pan.

5. 5

   Add the seasonings and fish and bring the soup to a simmer. Reduce the heat to medium low and simmer for 15-20 minutes, until the vegetables are tender and the fish is cooked through.

6. 6

   Serve warm.