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Spring's First Chowder with Fresh Herbs and Peas

Source of Recipe


From "Chowderland" by Brooke Dojny



List of Ingredients



• 4 ounces bacon, cut into ½-inch pieces (about 1 cup)
  
• 2 tablespoons butter, plus more if needed
  
• 1 large onion, chopped
  
• 1 cup bottled clam juice or seafood broth
  
• 2 cups water
  
• 1 pound red-skinned potatoes, unpeeled and diced (about 3 cups)
  
• 3 slender young carrots, thinly sliced
  
• ¾ teaspoon salt, plus more if needed
  
• 1 cup heavy cream
  
• 1 pound haddock or other mild flaky fish fillets, cut into 4-inch chunks
  
• 1 cup fresh or frozen peas
  
• ½ cup snipped chives or thinly sliced scallions
  
• 2 tablespoons coarsely chopped dill
  
• 2 tablespoons coarsely chopped flat-leaf parsley
  
• 2 teaspoons coarsely chopped tarragon
  
• Freshly ground black pepper
  






Instructions



1. Cook the bacon in a large heavy soup pot or Dutch oven over medium-low heat until crisp and the fat is rendered, 10 to 15 minutes. Remove the cooked bits with a slotted spoon, drain on paper towels, and reserve. You should have 2 tablespoons of fat in the pot; if there is too much, pour some off, or if there is too little, make up the difference with additional butter.
   
   
2. Add the butter to the pot and cook the onion over medium heat until it begins to soften, about 5 minutes. Add the clam juice, water, potatoes, carrots, and salt, and bring to a boil. Reduce the heat to medium-low and cook, covered, until the potatoes and carrots are almost tender, about 12 minutes.
   
   
3. Add the cream and fish, bring to a simmer over medium heat, and cook until the fish is opaque, about 5 minutes. The fish will break apart as it cooks.
   
   
4. Add the peas, chives, dill, parsley, and tarragon, and cook for 5 minutes if using fresh peas or about 2 minutes for frozen peas. Stir in the reserved bacon bits and season with pepper and additional salt if needed. Let the chowder sit at cool room temperature for at least an hour or refrigerate overnight.
   
   
5. Reheat over low heat, ladle into bowls, and serve.
   
   
   Makes 4 servings
   
   






Final Comments


• If making the chowder a day ahead, add the peas and fresh herbs when reheating, since they will lose color upon standing.