Potato, Cod and Bacon Chowder

 

We just love clam chowder and I make it frequently... spring, summer, fall and winter. This time I decided to make a creamy potato chowder with a little fresh cod and pork jowl bacon. Instead of celery, I diced a fennel stalk and added it. A nice change!

What you will need

2 ounces pork jowl bacon, finely diced (sub regular bacon if necessary)

1 cup finely diced sweet onion

1/2 cup finely diced fennel stalk

4 tablespoons butter, divided (2/2)

5 heaping cups of 3/4 inch diced Idaho potatoes (about 5 medium)

3 tablespoons AP flour

3 cups water

3 cups clam juice

16 ounces cod filets cut in 3/4 inch cubes

1/2 cup half and half or light cream

1/2 cup minced parsley

Salt and pepper to taste if needed

Thinly sliced green onions to garnish each bowl

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