Potato, Cod And Bacon Chowder Recipe

Name: Potato, Cod And Bacon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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), and more.

Yes, Potato, Cod And Bacon Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato, Cod And Bacon Chowder

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