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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.
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.
- 1/4 pound sliced bacon
- 1 tablespoon butter
- 2 onions, chopped
- 2 cups water
- 1 cup bottled clam juice
- 3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
- 1 rib celery, chopped
- 1/4 teaspoon dried red pepper flakes
- 1 1/4 teaspoons salt
- 2 cups fresh (cut from about 3 ears) or frounceen corn kernels
- 1 cup milk
- 1 cup heavy cream
- 1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
- 1/4 teaspoon fresh-ground black pepper
In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.
Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.
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.
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.
Use a relatively firm, mild fish that won't disintegrate in the soup, such as pollack, orange roughy or ocean perch.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
720 calories; 44g total fat; 187mg cholesterol; 1248mg sodium; 42g carbohydrates; 5g fiber; 41g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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