With its all-American ingredients, this New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.
Plus: More Soup Recipes and Tips
1/4 pound sliced bacon
1 tablespoon butter
2 onions, chopped
2 cups water
1 cup bottled clam juice
3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
1 rib celery, chopped
1/4 teaspoon dried red-pepper flakes
1 1/4 teaspoons salt
2 cups fresh (cut from about 3 ears) or frozen corn kernels
1 cup milk
1 cup heavy cream
1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
1/4 teaspoon fresh-ground black pepper
How to Make It
In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.
Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.
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.
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.
Fish Alternatives Use a relatively firm, mild fish that won't disintegrate in the soup, such as pollack, orange roughy, or ocean perch.
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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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.