Seafood Chowder Recipe

SET SAIL

1. 1

   In a large heavy pot, cook the bacon over medium heat until crisp. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of rendered fat in the pot.

2. 2

   If needed, add 1 tablespoon of butter to the pot. Add diced onion, celery, and minced garlic to the fat and cook until the vegetables are translucent and fragrant, about 5 minutes.

3. 3

   Add diced potatoes and sweet corn to the pot and cook, stirring, for 3 minutes to lightly bloom their flavors.

4. 4

   Add the remaining butter and flour to the pot to make a light roux. Stir for 1-2 minutes to cook out the raw flour taste.

5. 5

   Slowly whisk in the fish stock, bringing the chowder to a simmer. Add thyme and bay leaf. Simmer until potatoes are tender, about 10-12 minutes.

6. 6

   Stir in clams and cook until they open, 5-7 minutes. Discard any that do not open.

7. 7

   Gently add fish chunks and simmer until just opaque, 3-5 minutes. Avoid overcooking the fish.

8. 8

   Stir in heavy cream. Season with salt and pepper, adjusting to taste. If the chowder is too thick, add a splash of stock or water to reach your desired consistency.

9. 9

   Return the crisp bacon to the pot. Remove the bay leaf and taste for seasoning. Ladle into bowls and serve with toasted focaccia slices on the side.