Sardine Chowder

INGREDIENTS          
2          medium Yukon gold potatoes,
                peeled and cut into ½ inch cubes (2 cups)
4          cups water
4          slices bacon
½         tablespoon butter or butter substitute
½         tablespoon olive oil
1          medium white onion, chopped (1 cup)
3          cloves garlic, minced
2          ribs celery, chopped (1 cup)
1          cup red bell pepper, finely chopped
½         cup carrots, finely chopped
2          cup low sodium chicken broth
1          box POMI strained tomatoes (26 ounces)
1          teaspoon fresh thyme or ½ teaspoon dried
½         teaspoon dried oregano
2          bay leaves
2          cans (4.5 ounce) sardines in oil or water, drained, backbones removed, chopped
1          tablespoon chopped flat leaf parsley

METHOD

In a medium sauce pan, combine the potato chunks and water and bring to a boil. Lower heat to medium-low and simmer for about 10 minutes until the potatoes are almost soft. Remove from the heat, remove the potatoes from the liquid and reserve both.

In a medium skillet, add the bacon over medium heat and cook until the bacon is golden and crisp, about 5 to 7 minutes. Remove the bacon to paper towels to drain and retain 1 tablespoon of the fat (dispose of the rest in the garbage, not down the sink.)  Add the butter and olive oil along with the onions, garlic, celery, bell pepper and carrots.

Simmer for 4 minutes, stirring occasionally, until the vegetables become somewhat tender. Add the chicken broth, tomatoes, spices, bay leaves and bacon, Cook the soup at a simmer, stirring occasionally, over medium heat for 10 minutes. Remove from the heat and remove the bacon and bay leaves.  Add the sardine pieces, potatoes, potato liquid and parsley.. Stir well and let the soup sit for a few minutes before serving.

Based upon a recipe in Food and Wine Magazine, November 2010 and many others from Internet sites.