Name: Fish Chowder with Root Vegetables
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 4 slices bacon; 1 tablespoon unsalted butter; 2 stalks celery; 4 scallions; 1/2 large rutabaga (about 1 1/2 pounds), peeled and diced; 2 medium Yukon Gold potatoes (about 12 ounces), peeled and chopped; 4 to 5 sprigs thyme; Kosher salt and freshly ground pepper; 1 8-ounce bottle clam juice; 1 1/4 pounds skinless cod, haddock, hake or pollock fillets; 3/4 cup half-and-half or heavy cream; 1 1/2 cups oyster crackers or 4 crusty dinner rolls, for serving

Directions

Put the bacon and butter in a medium Dutch oven or other heavy pot. Cook over medium-high heat, turning, until the bacon is crisp, 6 to 8 minutes. Remove to paper towels, leaving the drippings in the pot.
Meanwhile, chop the celery and slice the scallions. Add the celery, rutabaga, potatoes, thyme and all but 2 tablespoons scallion greens to the pot. Season generously with salt and pepper. Cook, stirring, until the vegetables are well coated with the bacon drippings, 2 to 3 minutes.
Pour in the clam juice and 3 cups water, cover and bring to a boil. Open the lid slightly and simmer until the vegetables are tender, about 15 minutes.
Cut the fish into 1 1/2- to 2-inch chunks; add to the pot along with the half-and-half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes; season with salt and pepper.
Divide the chowder among bowls; discard the thyme. Crumble the bacon and scatter over the soup along with the reserved scallion greens. Serve with crackers or rolls.

Photograph by Ralph Smith

Fish Chowder with Root Vegetables

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