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Serves : 4
© Ben Dearnley

How to Make It

Step 1    

In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.

Step 2    

Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

Step 3    

Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Step 4    

Return the bacon to the pot. Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.

Notes

Fish Alternatives Use a relatively firm, mild fish that won't disintegrate in the soup, such as pollack, orange roughy, or ocean perch.

Suggested Pairing

A rich Chardonnay from California will pair nicely with the creaminess of the chowder. Try to find one that hasn't been aged in oak.

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Aggregate Rating value: 4

Review Count: 3203

Worst Rating: 0

Best Rating: 5

Author Name: LFK57

Review Body: I drained off the bacon fat after frying the bacon. Not certain I was supposed to do that, however, it was quite rich already! The end result tasted fine. I used chicken stock rather than water and topped bowls with shredded parmesan cheese. I might have pureed some of the potatoes to make it a bit thicker.

Review Rating:

Date Published: 2016-12-16