Potato, Cod And Bacon Chowder

1. 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. 2

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

3. 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. 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. 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. 6

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

* Per serving · 4 servings · Values may vary.