Fish Chowder with Common Crackers

Instructions

1. 1

   Render Bacon

   • Place a large pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 6-8 minutes.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate to drain. Leave about 2 tablespoons of the rendered bacon fat in the pot.
2. 2

   Sauté Aromatics

   • Add the unsalted butter to the bacon fat in the pot. Once melted, add the chopped onion and celery. Sauté until softened and translucent, about 5-7 minutes.
   • Sprinkle the all-purpose flour and dried thyme over the vegetables. Cook, stirring constantly, for 1 minute to cook out the raw flour taste. This will form a roux that thickens the chowder.
3. 3

   Simmer Potatoes

   • Gradually whisk in the clam juice, ensuring no lumps form. Add the diced potatoes and the bay leaf.
   • Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to medium-low, cover, and cook until the potatoes are nearly tender when pierced with a fork, about 10-12 minutes.
4. 4

   Cook the Fish

   • Gently nestle the cod chunks into the simmering liquid. Cook for 5-7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too vigorously to keep the fish pieces intact.
5. 5

   Add Dairy and Season

   • Reduce the heat to low. Pour in the whole milk and heavy cream, stirring gently to combine. Heat through for 2-3 minutes until warm. IMPORTANT: Do not let the chowder boil after adding the dairy, as it can cause it to curdle.
   • Remove the pot from the heat and discard the bay leaf. Season with kosher salt and freshly ground black pepper to taste.
6. 6

   Serve

   • Ladle the hot chowder into bowls. Garnish with the reserved crispy bacon and a sprinkle of fresh parsley.
   • Serve immediately with oyster crackers on the side.