Fish Chowder

1. 1

   Step 1

   • a.Render Bacon
   • b.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.
   • c.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

   Step 2

   • a.Sauté Aromatics
   • b.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.
   • c.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

   Step 3

   • a.Simmer Potatoes
   • b.Gradually whisk in the clam juice, ensuring no lumps form. Add the diced potatoes and the bay leaf.
   • c.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

   Step 4

   • a.Cook the Fish
   • b.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

   Step 5

   • a.Add Dairy and Season
   • b.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.
   • c.Remove the pot from the heat and discard the bay leaf. Season with kosher salt and freshly ground black pepper to taste.
6. 6

   Step 6

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

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