Recipe for New England Seafood Chowder 
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Yield:
1
Ingredients:
Amount Ingredient
8 x bacon slices chopped
2 lrg onions chopped
1 tbl curry powder
4 bot clam juice (8-ounce)
4 cup peeled white potatoes (about 3 pounds) (1/2-inch dice)
4 cup peeled butternut squash (about 3 pounds) (1/2-inch dice)
2 x bay leaves
4 cup chopped kale leaves
5 cup milk
1 cup half and half
2 tbl minced fresh thyme or 2 teaspoons dried crumbled
Instructions:
Instructions: To render fat, cook chopped bacon in heavy large saucepan over medium-high

heat 5 minutes. Add chopped onions and saute until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead.

Cover tightly and refrigerate.)

Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves.

Ladle chowder into bowls and serve.

Serves 8.

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