Survey Says! Fish Chowder; My Boys #9 Favorite!

Creamy, dreamy fish chowder is perfect for a chilly early spring evening- or anytime. Curl up and enjoy. Don’t forget some warm, crusty bread.

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This is going to be so much fun!

So, get your apron (and your groove) on and start cooking!

Creamy Dreamy Fish Chowder

What You Need

8 oz. bacon
Three tablespoons butter
One large Vidalia onion, finely chopped
One shallot minced
Four celery stalks finely chopped
Kosher salt Freshly ground pepper
Three large Yukon Gold potatoes (about 1-1 1/4 lb.), peeled (optional) and cubed into 1/2″ pieces
One cup of fish stock or chicken stock (I prefer chicken stock)
8 oz clam juice
Two tablespoons fresh thyme leaves
One 1/2-2 pounds skinless cod, haddock,
2 cups half-and-half 2 cups of whole milk

What To Do

Line a half sheet pan with foil and cook the bacon at 400 until nicely browned, about 15 minutes- do not overcook it- you do not want it too crispy.
(If you prefer to cook the bacon in the pan on the stove you can. I find that cooking it in the oven is the best way. The bacon cooks evenly, and there is less of a mess and splattering.)
Place the bacon on paper towels and pat the excess fat off.
Add two tablespoons of the bacon fat in a Dutch oven or heavy pot and set the heat to medium.
Add the butter, onion, and celery to the pot.
Add kosher salt and pepper to taste.
Cook, stirring occasionally until the onion is translucent and the celery is soft, about 8 minutes.
Add the potatoes, clam juice, thyme, and broth.
Bring to a boil, reduce the heat to simmer, and cook until the potatoes are tender, 10–15 minutes.
Season the fish with salt and pepper and place it on top of the potatoes.
Cover the pot and cook until fish is opaque and flaky throughout, 5–7 minutes (the timing depends on the thickness of the fish.)
Add half-and-half and milk one cup at a time allowing several minutes between each additional cup.
Return it to a simmer and cook for approximately 8-10 minutes.
Chop the bacon and use it to garnish each bowl.
Season with kosher salt and fresh pepper just before serving.
(This can be made up to two days in advance. It is super delicious after a day or two.)