Makes: 8 servings
Using bacon at the beginning of this recipe gives it a great smoky flavor. The whole thing comes together really quickly, and can easily be made on a weeknight. Cod is the classic fish to use in this dish, but other flaky fish such as haddock or even tilapia will work as well.
Idaho potatoes, in small cubes
fresh thyme leaves (or dried)
1 1/2 lbs.
salt and pepper
Heat up a large soup pot or dutch over medium heat. Add the chopped bacon, and cook over medium/low heat until it's completely browned and crispy, about 5 minutes. Remove the pot and reserve, and making sure none of your family eats the bacon bits.
Add the chopped onion to the bacon grease, and cook over medium/low heat until it's soft and lightly browned, about 7 minutes. Add the flour, and stir for over medium heat for 2 minutes.
Add the potato, and then and then immediately add in the stock. Bring the stock to a boil, then reduce to a simmer, and cook until the potatoes are no longer crispy, about 15 to 20 minutes.
Cut the fish into one inch chunk, and add to the pot. Stir to incorporate, and cook for 3 minutes over medium heat. Add the cream, and bring the chowder back to a fast simmer. Once the fish flakes apart, the chowder is done. Add salt and pepper to taste. If it's too thin for you, you can add a bit of flour or cook a bit more until it reduces.
Serve in bowls, sprinkling some of the bacon bits over the top, and adding a 1/4 tbsp of butter to each. The butter is optional, but really completes the dish.