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No-Holds-Barred Cod Chowder

Source of Recipe


From "Fish" by Mark Bittman






List of Ingredients



• 1/8 lb. good bacon, diced
  
• 1 large onion, chopped
  
• 3 medium potatoes, peeled and cut into 1/2-inch cubes
  
• 4 cups fish stock or chicken stock, preferably homemade
  
• 1 to 2 lbs. boneless cod, cut into 1-inch chunks
  
• 2 cups corn kernels (frozen are fine)
  
• 1 cup heavy whipping cream
  
• Salt and freshly ground black pepper to taste
  






Instructions



1. In a 3- or 4-quart kettle, sauté bacon over medium heat until crisp. Remove bacon and reserve.
   
   
2. Still over medium heat, cook onion and potatoes in remaining bacon fat, stirring occasionally, until onion is soft and potato lightly browned, about 10 minutes. Heat stock separately.
   
   
3. When stock is warm, add it to potatoes and onions and simmer over medium-low heat until potatoes are just tender, about 10 minutes. Add fish chunks and corn and cook until fish is tender but not quite flaky, 8 minutes or so. Over low heat, add cream, then taste for salt and pepper (this chowder is good with lots). When heated through, garnish with the reserved bacon and serve.
   
   Makes 4 servings.