Cod Chowder with Bacon, Butternut Squash, and Thyme

4 slices thick cut bacon, chopped

1 onion, chopped

3 ribs celery, finely chopped

2 Tbsp fresh thyme

1 small butternut squash, peeled seeded and diced

1 1/2 Tbsp flour

3 1/2 cups vegetable stock

1/2 cup clam juice

1 pound skinless cod filets, cut into large pieces

1/2 cup heavy cream

Pinch cayenne

In large pot, cook bacon until crispy, about 3 minutes.  Add onion, celery, and 1 Tbsp thyme.  Cook, stirring frequently, until vegetables are tender, 8-10 minutes.  Stir in the squash and flour and cook, stirring, until the flour begins to brown, about 2 minutes.  Stir in stock and clam juice and bring to a boil.  Reduce heat to med-low and simmer the chowder until squash is tender, 10-12 minutes.  Season with salt and pepper.  Add cod, cover and simmer until the fish flakes apart easily with a fork, 4-5 minutes.  Stir in cream and cayenne.  Sprinkle with remaining thyme.

Serves 3