Ingredients: |
Ingredients: 4 slices bacon
1 T unsalted butter
2 stalks celery
4 scallions
1/2 large rutabaga (about 1 1/2 lbs), peeled and diced
2 medium Yukon Gold potatoes ( about 12 oz) peeled and chopped
4 to 5 sprigs thyme
Kosher salt and freshly ground pepper
1 8 oz bottle clam juice
1 1/4 lb skinless cod, haddock, hake or pollock fillets
3/4 c half and half or heavy cream
1/12 c oyster crackers or 4 crusty dinner rolls, for serving
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Directions: |
Directions:1. Put the bacon and butter in a medium Dutch oven or other heavy pot. Cook over medium high heat, turning until the bacon is crisp, 6 to 8 minutes. Remove to paper towels, leaving the drippings in the pot.
2. Meanwhile, chop the celery and slice the scallions. Add the celery, rutabaga, potatoes, thyme, and all but 2 T scallion greens to the pot. Season generously with salt and pepper. Cook, stirring, until the vegetables are well coated with the bacon drippings, 2 to 3 minutes.
3. Pour in the clam juice and 3 cups water, cover and bring to a boi. Open the lid slightly and simmer until the vegetables are tender, about 15 minutes.
4. Cut the fish into 1 1/2 to 2 inch chunks; add to the ot along with the half and half. Cover and simmer until the fish is just cooked through but not falling apart, about 2 minutes; season with salt and pepper.
. Divide the chowder among bowls; discard the thyme. Crumble the bacon and scatter over the soup along with the reserved scallion greens.
Serve with crackers or rolls |
This recipe for Fish Chowder with Root Vegetables is from