Chowder of the Sea
It's mid March and all these spring showers are reminding me of San Francisco Bay where I tasted fresh seafood chowder for the first time. The perfect blend of creaminess and chunky texture sets the foundation for a taste of the sea.
FISH CHOWDER WITH CRISPY BACON CRISPS
50 MINUTES AND COUNTING: In a Dutch oven, heat a handful of smoked thick cut bacon that has been fixed into small squares. Let the fat render and the meat turns crispy, golden brown. Set the bacon aside and keep the grease in the pot at medium heat.
45 MINUTES AND COUNTING: Add 1 tablespoon of butter, 1/4 of Spanish onion diced, two leeks sliced (only the white bottom part), 1 bay leave and few sprigs of fresh thyme. Stir to mix well as butter melts and onion softens.
40 MINUTES AND COUNTING: Add 3 Yukon potatoes diced into small cubes, 2 cups of fish stock and 1/2 cup of clam stock. Bring to a boil.
35 MINUTES AND COUNTING: Cover the pot and cook potatoes at high heat for 10 minutes.
25 MINUTES AND COUNTING: Reduce to low heat and season with salt and pepper. It should be the way you want it to taste to avoid much stirring afterwards.
20 MINUTES AND COUNTING: Add 1-1/2 lbs of fish fillets and cook for 5 minutes at low heat.
15 MINUTES AND COUNTING: Remove from heat and let the fish cook in the soup for 10 minutes.
5 MINUTES AND COUNTING: Add 1-1/2 cup of heavy cream. Stir and heat the chowder again at medium heat. Scoop out the fish and vegetables first. Leave a cup of hot chowder on the side to pour when ready to serve. Garnish with diced bacon, minced chives and curly parsley and enjoy!
1-1/2 lbs of cod, deboned and cut into 1/2" pieces
3 Yukon potatoes, diced into small cubes
2 slabs of thick cut bacon, diced into small squares
2 heads of leeks, white part only sliced into half moon
1/4 onion, diced
1 bay leave
Few sprigs of fresh thyme
2 cups of fish stock
1/2 cup of clam stock
1-1/2 cup of heavy cream
1 tablespoon of butter