Instructions: Cook the bacon in a large (5 to 6 quart) pan over medium heat until crisp, 3 to 5 minute. Transfer the bacon to a paper towel and set aside.

Add the leeks and potatoes to the drippings (or substitute oil) and saute for 2 minutes. Add the water and bring to a boil. Simmer, covered, until the potatoes are almost tender, about 7 minutes.

Add the milk and broccoli and return to a simmer. Stir in the cod and simmer until the fish is just opaque through, 6 to 10 minutes. Season to taste with salt and pepper.

Ladle the chowder into deep bowls, sprinkle with bacon and serve.

This recipe yields 6 servings.

Comments: Yes, a little bacon can be included in a healthy diet - just two strips add a big punch to this Boston-style chowder. You can omit the bacon, though, and use vegetable oil to saute the vegetables. Choose thick fillets of firm fish for this recipe; delicate, thin fillets will flake into tiny pieces when the chowder is stirred.

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