Fish Chowder - adapted from recipe by Marguerite Bottorf
3-4 slices of smoked bacon, chopped
1 medium onion, chopped fine
1 lb yukon gold potatoes, sliced and chopped into 1/2 inch cubes
2 leeks, chopped
2 carrots, chopped
1 fennel bulb, chopped
1 Tablespoon flour
1 generous tablespoon butter (softened)
2 bay leaves
1 cup corn (half white, half yellow) - I used frozen
1 cup fish or seafood stock (heated)
1 cup half-n-half OR heavy cream (3/4 cu of heavy and 1/4 cup half-n-half)
1 cup boiling water
1 to 1 1/2 lbs or cod, haddock or rockfish
Freshly ground Pepper
fresh herbs (optional)
In a small bowl combine softened butter and flour to make the roux - set aside.
Preheat medium sauce pan on medium heat. I used an enameled cast iron.
Saute bacon until all fat is rendered and remove crispy bacon pieces to a plate and set aside.
Add chopped onion to the leftover bacon fat in pan and saute until onion is soft about 2-3 minutes.
Add carrot, fennel, leeks, and corn to the onions and saute for a few minutes. Add the roux and mix into the veggies. Also add in the bay leaves and crispy bacon (reserve a little bacon to garnish).
Add the fish stock and water, and stir to incorporate the roux into the stock. Turn heat down to simmer and add in the half-n-half. Add the fish (fish does not need to be chopped, it will break down as it cooks). Submerge fish in the liquid, cover pan and simmer for 10-20 minutes. Remove lid and use a spoon to break up the fish into smaller bite-size chunks or leave as big chunks - your preference.
