Chowder Del Baker Recipe

Cook the Bacon

In a large pot, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving the rendered fat in the pot.

Sauté the Vegetables

Add the chopped onion and minced garlic to the pot with the bacon fat. Sauté for about 5 minutes until the onion is translucent.

Cook the Potatoes

Add the diced potatoes to the pot and stir for a couple of minutes. Then add the fish stock (or water), salt, black pepper, thyme, and bay leaf. Bring to a boil.

Simmer

Reduce the heat and let the mixture simmer for about 15-20 minutes until the potatoes are tender.

Add the Haddock

Once the potatoes are tender, add the haddock fillets to the pot. Allow them to cook for about 5-7 minutes until the fish is cooked through.

Finish with Cream

Stir in the heavy cream and simmer for an additional 5 minutes. Adjust seasoning with salt and pepper as needed.

Serve

Ladle the chowder into bowls, sprinkle with crumbled bacon and chopped parsley before serving.