Bacon-Pepper Fish Chowder
  by Amy Rabb-Liu

1/3 lb bacon, (thick sliced, highest quality flavor you can find) chopped
2 medium-small onions, cut into medium dice
4 large Russet potatoes, peeled, cut into medium/large dice
2 sweet red bell peppers, cut into medium/small dice
6 cups chicken broth (low salt)
3 bay leaves
1 15 oz and 1 8 oz can of corn kernels, drained
2 Tbsp flour (and water to make a slurry)
1.5 lbs monkfish, cut into chunks
about 1/2 cup cream (more or less, to taste)
 
In a large Dutch oven, over medium heat, slowly saute
bacon until just browned.  Add diced onion and cook until 
beginning to turn golden.  Add potatoes and peppers, stirring to 
coat each bit of potato with bacon fat.  Briefly cook until 
potatoes begin to brown.  Thoroughly deglaze pan with a small 
amount of the chicken broth.  Add rest of broth, bay leaves, 
and corn.  Bring to a simmer.  When potatoes are soft, make a 
slurry with the flour and add to pot.  Stir for a couple of 
minutes until broth thickens.  Add fish and continue to simmer 
until fish is done, about 5 minutes (depending on size of fish 
chunks).  Remove from heat, remove bay leaves, add cream and 
stir well.  Enjoy hot with some crusty bread!

Serves 6-8 as a main course.