Potato, Cod And Bacon Chowder
Ingredients
- 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 ⓘ
Instructions
- In a 4 quart soup pot over medium heat, render the pork jowl or bacon until almost crisp. Add 2 tablespoons of the butter along with the diced onion and fennel stalk and saute until softened.
- Add the diced potato to the pot and stir thoroughly. Add the flour, one tablespoon at a time, stirring after each addition.
- Stir in the water and clam juice and using a wooden spoon, stir the mixture from the bottom to bring up any flour that might have stayed on the bottom of the pot. Bring up to a boil and then simmer until the potatoes are tender (about 8 minutes). While simmering, give the mixture an occasional stir.
- Get out your immersion blender and give the soup a few turns around the pot to break up a few of the potatoes to help thicken. (If you don't have an immersion blender use a potato masher and give the soup a few mashes)
- As the chowder simmers, add the cod cubes, bring back up to a simmer for about 5 minutes. Stir in the remaining 2 tablespoons of butter, the half and half and parsley.
- Taste...season with salt and pepper. Garnish each bowl with green onion.
Nutrition & Diet Analysis (per serving)
589
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).