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1
Heat the stock in small pot over medium heat.
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2
In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan.
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3
Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn.
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4
As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot.
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5
Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately.
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6
Season the haddock with the seafood seasoning.
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7
Add the haddock, cover the pot and reduce the heat to a simmer.
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8
Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks.
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9
Stir to combine, then add the milk, cream and butter.
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10
Simmer and reduce for 5 to 6 minutes more.
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11
While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup.
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12
Taste the soup and season with salt and pepper, to taste.
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13
Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired.
