It is getting cool enough now for soup and stew season to begin. After flicking through the October Bon Apetit issue I was struck with a cold and thus a perfect excuse to make this chowder. This isn't a thick chowder like a clam chowder, more like a stew with separate ingredients that come together in the end.
I made a few changes and I've chopped the recipe down for two servings.
Cod Chowder
4 thick cut bacon slices cut into 2" strips
1/2 cups of chopped leeks (white and pale green parts only, cleaned well to remove sand)
2 - 8 oz bottles of clam juice
1/2 cup of chicken stock
1/2 cup of water
1/2 pd. of fingerling potatoes cut into 1/2 inch thick rounds. These are a waxy not a starchy potato.
1 tsp chopped fresh thyme
1/2 tsp saffron threads
1/2 cup whipping cream
2 - 6 oz. cod fillets
In a small saucepan heat the clam juice, chicken stock and water and add saffron threads. This gives them extra time to release the flavour and colour.
Cook bacon in a heavy large pot over medium heat until crisp. Transfer the bacon to paper towels to drain and add the leeks to the pot with the bacon drippings. Cover and cook until the leeks are very tender, stirring frequently. This takes about 4 minutes. Add the pot contents with the clam juice, stock, water and saffron to the pot with the leeks, add the thyme and the potatoes. Bring to a boil, reduce the heat to medium and cover. Simmer until the potatoes are just tender. Don't overcook them. They should retain their shape, about 7 minutes. Stir in the cream and the reserved bacon and season with salt and pepper.
Sprinkle the cod pieces with salt and pepper and place them on top of the chowder. Cover the pan and cook until the cod is opaque in the center. About 10 minutes.
Heat some soup bowl and place the cod in the bottom and spoon the chowder on top.
Serve with crusty bread.
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