- 4 ounces meaty slab bacon, cut into 1/3-inch dice
- 4 tablespoons unsalted butter
- 3 garlic cloves, minced
- 2 medium celery ribs, cut into 1/3-inch dice
- 1 large onion, coarsely chopped
- 1 large jalapeño, seeded and minced
- 1 quart Rich Fish Stock
- 3 large ears of corn, kernels cut off
- 1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/3-inch thick
- 1 pound plum tomatoes—peeled, seeded and cut into 1/2-inch dice
- Salt and freshly ground pepper
- 2 pounds skinned bluefish fillets, dark flesh discarded, fish cut into 2-inch chunks
- 1 1/2 cups heavy cream
- 1/4 cup coarsely chopped basil
- In a large enameled cast-iron casserole, cook the bacon over low heat until crisp, about 6 minutes. Pour off all but 1 tablespoon of the fat.
- Add the butter and garlic to the casserole and cook over low heat until the garlic is fragrant, about 30 seconds. Add the celery, onion and jalapeño and cook, stirring occasionally, until the onion is softened but not browned, about 8 minutes. Add the Rich Fish Stock, corn and potatoes and bring to a boil over moderately high heat. Boil until the potatoes begin to soften, about 10 minutes. Mash a few of the potato slices against the side of the casserole to thicken the soup. Add the tomatoes and season with salt and pepper.
- Add the bluefish and cook over low heat for 5 minutes. Remove from the heat and let stand for 10 minutes. Gently stir in the cream and basil and serve.
The recipe can be prepared through Step 2 and refrigerated overnight. Bring the chowder to a simmer before proceeding.
A creamy-textured Chardonnay will mirror the creaminess of the chowder and the sweet succulence of the corn. Choose an Australian example.