Haddock and Corn Chowder

Sauté Aromatics

• Add the unsalted butter to the bacon fat in the pot and let it melt over medium heat.
• Add the chopped onion and celery. Sauté, stirring occasionally, until the vegetables are soft and translucent, about 5-7 minutes. Avoid browning them.

Build the Chowder Base

• Sprinkle the all-purpose flour over the softened vegetables. Stir constantly for 1-2 minutes to cook off the raw flour taste, creating a roux.
• Slowly whisk in the chicken broth, followed by the whole milk, ensuring no lumps form.
• Add the diced potatoes and bring the mixture to a simmer. Reduce the heat to medium-low, cover, and let it cook for 10-15 minutes, or until the potatoes are easily pierced with a fork.

Add Cream, Corn, and Haddock

• Stir in the heavy cream and corn kernels. Allow the chowder to return to a gentle simmer (do not boil).
• Carefully add the haddock pieces to the pot. Cook for 4-6 minutes, stirring very gently once or twice, until the fish is opaque and flakes easily. Overcooking will make the fish tough.

Final Seasoning and Serving

• Remove the pot from the heat. Gently stir in most of the reserved crispy bacon, saving some for garnish.
• Season with salt and freshly ground black pepper to taste. Let the chowder rest for 5-10 minutes for the flavors to meld.
• Ladle into bowls and garnish with the remaining bacon and fresh parsley. Serve immediately with oyster crackers or crusty bread.