Name: Fish Chowder
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 appetizer servings; 4 to 6 main dish servings
Ingredients: 8 slices thick-cut applewood-smoked bacon, diced, plus more cooked, crumbled bacon for garnish, optional; 3 stalks celery, sliced; 1 large yellow onion, diced; 3 cloves garlic, minced; 4 tablespoons unsalted butter; 1/4 cup all-purpose flour; 4 cups seafood or vegetable stock; 2 cups heavy cream; 2 cups fresh or frozen corn kernels; 1 pound russet potatoes, peeled and cut into large chunks; 2 teaspoons smoked paprika; Kosher salt and freshly ground black pepper; 2 pounds cod or other firm white fish, cut into bite-size pieces; Chopped fresh dill and chives, for garnish

Directions

Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic.
Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream.
Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired.

Fish Chowder

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