Cod Chowder with Bacon

Cod Chowder

Podcast Recommendation: This American Life: 545: If You Don’t Have Anything Nice to Say, SAY IT IN ALL CAPS (particularly notable is Act One, where Lindy West, frequent Jezebel contributor, reconciles with one of her Internet trolls and explores what drives people to cruel anonymous behavior online. ::Hint: It has something to do with people who are unhappy in real life:: This takes place in the first 21 minutes of the podcast.)

Servings: 6-8

Prep Time: 10 minutes | Cook Time: 30 minutes


  • 2 tablespoons butter
  • 1/2 pound red potatoes, diced
  • 2 leeks, halved and thinly sliced
  • 2 stalks celery, diced
  • 1 bulb fennel, diced
  • 2 teaspoons ground thyme
  • garlic salt
  • ground black pepper
  • 4 cloves garlic
  • 2 tablespoons flour
  • 2 cups (or bottles) clam juice
  • 1 cup chicken broth
  • 1.5 cups half and half
  • 1 cup frozen corn
  • 1.5 pounds cod, cut into 1-inch pieces
  • parsley
  • 1/4 cup freshly-grated parmesan cheese
  • 2 strips thick-cut bacon


  1. heat butter in dutch oven or large pot over medium heat
  2. add potatoes, leeks, celery, fennel, thyme, garlic salt, and pepper
  3. cover and cook about 8 minutes (or until vegetables are slightly softened), stirring occasionally so the vegetables don’t stick to the bottom of the pot
  4. add flour and cook another minutes, stirring frequently to distribute flour so there are no clumps
  5. stir in clam juice and broth, then bring to a boil over high heat
  6. reduce heat to medium-low then cover and simmer for 10 minutes (or until potatoes are tender) and turn stove off
  7. transfer 2-2.5 cups of soup to blender and puree
  8. add half and half to blender and puree again, about 30-45 seconds
  9. pour pureed soup back into the pot
  10. add corn, cod, parmesan cheese, and parsley
  11. bring to a simmer over medium-high heat, cover and cook 6-8 minutes, stirring occasionally
  12. while soup is cooking fry bacon over medium heat*, cut into small pieces once it’s done
  13. garnish bacon on top of soup once it’s plated**

*You can add some of the bacon grease into the soup for added flavor

**I like it with tabasco; for a smokier spiciness serve with ground ghost chili pepper

Recipe adapted from the Irish Cooking Bible.


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