3 slices bacon, cut in 1/2 inch pieces
2 med. onions, coarsely chopped (about 1 1/2 c.)
2-3 med. carrots, diced
2 med. cloves garlic, minced
2 c. chicken broth
2 med. potatoes, diced
2 whole bay leaves
1/4 tsp. dried thyme
1/4 tsp. white pepper
1 lb. fresh or frozen cod, haddock or flounder, cut in 1-inch pieces
1 c. sour half & half or lean sour cream
In large saucepan, fry bacon until crisp, remove and drain.
Add onions, garlic and carrots to bacon drippings and saute until lightly browned.
(Excess drippings can be drained before frying.)
Add chicken broth, potatoes and spices.
Cover and simmer until potatoes are nearly tender, 15-20 minutes.
Stir in fish and simmer for 5-7 minutes until cooked.
Stir in sour half & half and heat, but don't boil.
Ladle into mugs, garnish with bacon pieces.
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