Creamy Chipotle Fish Chowder with Hominy

Bacon and chipotle chiles double up the smokiness in this satisfying, warming chowder. Hominy, a key ingredient pozole, adds a tortilla chip-like flavor and a satisfying chew. If you can’t find it at your local grocery store, fresh or frozen corn is a fine substitute. Or, you could double up on the tortilla chips for garnish!

• 3 slices bacon, finely diced
• 1 medium sweet onion, finely chopped
• 2 teaspoons chopped chipotles in adobo, plus more for serving
• 2 cups bottled clam juice or fish stock
• 2 cups water
• 1 tablespoon fresh thyme leaves
• 1 ½ pounds Yukon gold potatoes, peeled and cut into ¾-inch cubes
• 1 (15-ounce) can white or yellow hominy, drained and rinsed
  Kosher salt and freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 cups half & half or milk
• 1 ½ pounds halibut, salmon, cod, rockfish (or any combination) 
• 2 tablespoons chopped cilantro
  Tortilla chips or saltine crackers for serving

Meanwhile, remove the skin and any pin bones from the fish and cut into 1-inch pieces. Whisk the flour into the half & half until no lumps remain, then stir into the soup and bring to a boil. Simmer over medium-low heat until slightly thickened, about 5 minutes. Add the fish and cook until just cooked through, 2 to 3 minutes. 

Stir in the cilantro and season with salt and pepper to taste. Serve with tortilla chips and more chipotle if desired. Enjoy!