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
heaping cups of 3/4 inch diced Idaho potatoes (about 5 medium)
cod filets cut in 3/4 inch cubes
half and half or light cream
Salt and pepper to taste if needed
Thinly sliced green onions to garnish each bowl
In This Recipe
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.
Add the diced potato to the pot and stir thoroughly. Add the flour, one tablespoon at a time, stirring after each addition.
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.
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)
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.
Taste...season with salt and pepper. Garnish each bowl with green onion.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!