This is sure to become your go-to chowder recipe. The Applewood bacon is worth seeking out, as its smoke really makes the dish. The crispy potatoes take the place of oyster crackers and add both flavor and texture to the creamy chowder.
Technique tip: If you have a small, countertop fryer or an air fryer you can use that for the potatoes.
Swap option: Frozen corn kernels will work just fine in this recipe if fresh corn is unavailable.
- 1/4 pound sliced Applewood smoked bacon
- 1 tablespoon butter
- 1 onion, finely chopped
- 2 scallions, thinly sliced
- 2 cups water
- 1 cup bottled clam juice
- 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch chunks
- 1 rib celery, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 2 cups fresh corn kernels
- 1 cup milk
- 1 cup heavy cream
- 1 pound baked cod, broken into 1½-inch chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
1. In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.
2. Add the butter, onions and scallions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Add the water, clam juice, potatoes, celery, red pepper flakes and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes. Remove half the potatoes and set aside.
4. Return the bacon to the pot. Add the corn, milk and cream and simmer for 10 minutes. Stir in the cod and season with salt and pepper to taste. Bring back to a simmer and cook until just done, about 3 minutes longer.
5. In a small sauté pan, heat 2 tablespoons of vegetable oil over a medium-high heat. Add the potatoes that were set aside and cook, turning frequently, until they are crispy and brown. Garnish the soup with the crispy potatoes and serve.