Potato, Cod And Bacon Chowder

Name: 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

13 ingredients

6 steps

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

Directions

1

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.
2

Add the diced potato to the pot and stir thoroughly. Add the flour, one tablespoon at a time, stirring after each addition.
3

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.
4

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)
5

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.
6

Taste...season with salt and pepper. Garnish each bowl with green onion.