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. Bon Appetit November 1991
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|Serving Size: 1 Serving (4743g)|
|Recipe Makes: 1|
|Calories from Fat: 1541 (50%)|
|Amt Per Serving||% DV|
|Total Fat 171.2g||228 %|
|Saturated Fat 73.5g||367 %|
|Monounsaturated Fat 63.4g|
|Polyunsanturated Fat 17.4g|
|Cholesterol 355.8mg||109 %|
|Sodium 2648mg||91 %|
|Potassium 10499.4mg||276 %|
|Total Carbohydrate 321.4g||95 %|
|Dietary Fiber 51.7g||207 %|
|Sugars, other 269.8g|
|Protein 99.9g||143 %|
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Calories per serving: 3074
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