Fish Chowder
From the New York Times

Ingredients:

• 2 strips bacon


• 1 cup diced onion
• 2 carrots, diced
• 4 potatoes, diced
• 1/2 cup corn
• 1/2 tsp smoked paprika


• 1/2 cup cream
• 1 1/2 LBS white fish fillets

Dice a bacon, sauté and remove from pan to a paper towel to drain.

Add the vegetables and paprika to the pot and coverwith chicken broth or fish stock.

Simmer until potatoes are tender.

Add the cream and heat, add fish and simmer for 5-10 minutes. Serve with a baguette.