Corn kernels — fresh or frozen — add sweetness and texture to this New England-style chowder. Bacon is traditional, but entirely optional. Instead, add a pinch of smoked paprika or ½ cup of flaked smoke salmon or sablefish at the end for a hit of smoke and increase the butter to 3 tablespoons for richness. Shrimp and corn are amazing on their own, but feel free to add cubes of white fish for added flavor and texture.
Ingredients
2 tablespoons unsalted butter
3 thick-cut slices smoky bacon, cut into ½-inch pieces (4 ounces)
1 small yellow onion, finely chopped
2 celery stalks, finely chopped
3 tablespoons all-purpose flour
2 cups bottled clam juice or fish stock
1 pound baby potatoes, quartered
1 tablespoon fresh thyme leaves or ¾ teaspoon dried thyme
1 dried bay leaf
Kosher salt and freshly ground pepper
2 cups fresh or frozen corn kernels (from 2 large ears)
1 cup half-and-half or milk
1 pound cleaned and deveined shrimp or lean white fish such as halibut, cod, rockfish, or lingcod (or any combination) cut into 1-inch pieces Available In Our Premium Subscription
2 tablespoons chopped fresh flat-leaf parsley
Directions
Sauté the Bacon and Aromatics
In a medium pot or Dutch oven over medium-high heat, melt the butter. When the foam subsides, add the bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crisp and browned, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate and spoon off all but 3 tablespoons of the fat. Add the onion and celery to the remaining fat in the pot and cook, stirring occasionally, until softened, about 5 minutes. Stir in flour and cook for 1 minute.
Build the Chowder
Stir in the clam juice, 2 cups water, potatoes, thyme, and bay leaf and bring to a boil. Reduce the heat to medium, season lightly with salt and pepper, and cook, stirring occasionally, until slightly thickened and the potatoes are tender, 10 to 12 minutes. Stir in the corn and half-and-half and bring to a simmer. Do not boil.
Finish and Serve
Add the shrimp and/or fish and simmer until just cooked through, 2 to 3 minutes. Stir in the bacon and parsley and season with salt and pepper to taste. Ladle the chowder into bowls. Enjoy!
Pro Tips
Pair It Up
Creamy fish chowder pairs really nicely with full-bodied white wines such as chardonnay or viognier, or a crisp lager.
Level It Up
For even more richness, use light or heavy cream in place of the half-and-half.
Lighten it Up
Canned evaporated milk—NOT sweetened condensed milk—adds all of the creamy richness of half-and-half with a lot less fat. But don’t be tempted to dilute it with water.
