Potato, Cod and Bacon Chowder

By • January 24, 2015 2 Comments

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Author Notes: We just love clam chowder and I make it frequently... spring, summer, fall and winter. This time I decided to make a creamy potato chowder with a little fresh cod and pork jowl bacon. Instead of celery, I diced a fennel stalk and added it. A nice change!inpatskitchen


Makes about 2 1/2 quarts

  • 2 ounces pork jowl bacon, finely diced (sub regular bacon if necessary)
  • 1 cup finely diced sweet onion
  • 1/2 cup finely diced fennel stalk
  • 4 tablespoons butter, divided (2/2)
  • 5 heaping cups of 3/4 inch diced Idaho potatoes (about 5 medium)
  • 3 tablespoons AP flour
  • 3 cups water
  • 3 cups clam juice
  • 16 ounces cod filets cut in 3/4 inch cubes
  • 1/2 cup half and half or light cream
  • 1/2 cup minced parsley
  • Salt and pepper to taste if needed
  • Thinly sliced green onions to garnish each bowl
  1. In a 4 quart soup pot over medium heat, render the pork jowl or bacon until almost crisp. Add 2 tablespoons of the butter along with the diced onion and fennel stalk and sauté until softened.
  2. Add the diced potato to the pot and stir thoroughly. Add the flour, one tablespoon at a time, stirring after each addition.
  3. Stir in the water and clam juice and using a wooden spoon, stir the mixture from the bottom to bring up any flour that might have stayed on the bottom of the pot. Bring up to a boil and then simmer until the potatoes are tender (about 8 minutes). While simmering, give the mixture an occasional stir.
  4. Get out your immersion blender and give the soup a few turns around the pot to break up a few of the potatoes to help thicken. (If you don't have an immersion blender use a potato masher and give the soup a few mashes)
  5. As the chowder simmers, add the cod cubes, bring back up to a simmer for about 5 minutes. Stir in the remaining 2 tablespoons of butter, the half and half and parsley.
  6. Taste...season with salt and pepper. Garnish each bowl with green onion.

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