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
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