Cod and Corn Chowder

Ingredients:

6 strips of bacon, raw

4 tbsp butter, unsalted

1 onion, diced

3 carrots, diced

2 stalks of celery, diced

4 baby red potatoes, diced

4 tbsp all-purpose flour

1 1/2 cups clam juice

2 cups half and half

1 tsp dried chives

1/2 tsp dried dill

1/8 tsp ground chipotle chili pepper

Salt and pepper, to taste

1 1/2 cups sweet corn, frozen

1 lb. fresh cod filets, diced

Directions:

In a large stock pot, cook bacon over medium-high heat until completely cooked; remove from pan leaving bacon drippings, once cool crumble the bacon.  Add butter to pot and melt; add onion, carrot, celery, and potatoes.  Cook mixture until onions are caramelized, and other vegetables have begun to soften; stir in flour until completely combined.  Pour in clam juice and half and half; bring to a boil then reduce heat to a simmer.  Stir in chives, dill, chipotle pepper, and salt and pepper.  Cook for 10 – 15 minutes or until potatoes are cooked through; add in corn and diced cod.  Cook for 5 more minutes or until cod is cooked through; stir in crumbled bacon.  Serve warm with oyster crackers if desired!