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[OEXCHAOS]

Mark's Haddock Chowder

(serves 3-4 or two hungry folks)



4-6 strips rind on bacon (ordinary bacon will due, but it's better to have high quality, rind on bacon), diced.
1 tablespoons unsalted butter
1 large onions diced
3 to 6 sprigs thyme, leaves removed.
2 bay leaves
1 pound or so redskin or russet or Yukon Gold potatoes, peeled and diced 1/3-inch
4 cups Canned Clam juice, or Fish Stock, 2-4 cups Chicken Stock (preferably made with feet)
freshly ground black pepper to taste
1 1/2 pounds skinless haddock
1 cup heavy cream (or up to 2 cups if desired, but taste as you go)3 cups frozen corn (optional)

For garnish
2 tablespoons chopped fresh Italian parsley

fried bacon pieces


Heat a 4- to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the bacon to a plate on a paper towel, leaving a tablespoon of the fat in the pot, and discard the remainder.



Add the butter, onions, thyme, to the pot and sauté, tossing from time to time for about 5 minutes, until the onions and softened and become fragrant but not browned.



Add the potatoes and stock. Then add the bay leaves. The potatoes should be immersed. If not, add more stock or a dollip of water to cover. Bring to a boil, reduce heat and cover cooking the potatoes until just tender (about 10-12 minutes). At this point, smash a few of the larger potato cubes against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season with pepper. Taste for salt (the clam juice will have much), if needed add some a pinch or two at a time to taste. Get the taste where you want it, as you don't want to stir later. Add the corn and bring back to a simmer, then add fish fillets and cook over low heat for 3 minutes, then cover and remove the pot from the heat.



Gently stir in the cream and allow to sit for a few minutes.



Prepare each serving bowl with a few pices of crispy bacon and a tablespoon of parsley.



When ready to serve, bring the chowder up to a simmer and immediately ladle into bowls.



Serves 3-4 as a main course.