With its all-American ingredients, this New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.

How to Make It

Step 1

In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.

Step 2

Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

Step 3

Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

Step 4

Return the bacon to the pot. Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.

Step 5

Fish Alternatives: Use a relatively firm, mild fish that won't disintegrate in the soup, such as pollack, orange roughy, or ocean perch.

Step 6

Wine Recommendation: A rich chardonnay from California will pair nicely with the creaminess of the chowder. Try to find one that hasn't been aged in oak.

Quick From Scratch Fish & Shellfish

Ratings & Reviews

harpchick's Review

September 20, 2010
I was looking for a recipe to use up some fresh corn and frozen cod - and this deliciously fit the bill! I followed the recipe except I added some diced red peppers & cut the bacon back by about half. The soup broth lacked some flavour so next time I would use more clam broth in place of some of the water. The yield should be more like 6 portions... but luckily this improves after spending a night in the fridge!