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Prep time
5 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
This easy but luxurious chowder with faux bacon and oatmilk is adapted from Melissa Clarke. —NN
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Ingredients
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5 tablespoons
Butter or Olive Oil
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1 tablespoon
Baco bits (i.e. faux bacon flavored soy bits,optional)
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2
medium leaks
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1/4 cup
cup dry white vermouth or white wine, or cooking wine
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2 cups
Clam juice
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1/2 pound
Potatoes (fingerling/yellow)
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3 sprigs
fresh thyme
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2 cups
oatmilk or whole milk
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10 ounces
frozen cod
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1/4 teaspoon
smoked paprika
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3/4 teaspoon
salt
Directions
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In a heavy pot over medium-low heat, melt butter (or add olive oil). Add baco-bits.
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Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in wine/vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer 10 minutes.
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Add frozen cod and simmer 15 minutes more (if using fresh cod, wait until the last five minutes).
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Add oatmilk and simmer for 5 minutes more. Remove thyme and serve immediately.
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