Modern Connecticut Chowder

Ingredients

• 1.5 pounds Cod or Haddock Fillets (Skinless and boneless, cut into 1-inch cubes)
• 3 cups Potatoes (Peeled and cut into ¾-inch cubes)
• 4 ounces Salt Pork or Bacon (Diced)
• 1 medium Yellow Onion (Sliced)
• 2 tablespoons Butter (Unsalted)
• 2 tablespoons All-Purpose Flour
• 4 cups Milk (Whole milk or half-and-half)
• 1 cup Heavy Cream (Optional, for extra richness)
• 1 teaspoon Salt (Or to taste)
• 0.5 teaspoon Black Pepper (Freshly ground, or to taste)
• 2 tablespoons Fresh Parsley (Chopped, for garnish)

Instructions

1. 1Dice the salt pork or bacon into small pieces. Peel and cube the potatoes into ¾-inch pieces. Slice the onion.
2. 2In a large pot or Dutch oven, cook the diced salt pork or bacon over medium heat until crispy and the fat is rendered. Remove the crispy bits and set aside. Leave the rendered fat in the pot.
3. 3Add the sliced onion to the pot with the rendered fat and sauté over medium heat until softened and translucent, about 5 minutes.
4. 4Add the cubed potatoes to the pot and stir to coat with the fat and onions. Add enough water or fish stock to cover the potatoes. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
5. 5Gently stir in the cubed cod or haddock. Simmer until the fish is cooked through and flakes easily, about 5-7 minutes. Be careful not to overcook the fish.
6. 6In a separate small bowl, melt the butter. Whisk in the flour to create a roux. Gradually whisk in a cup of the hot chowder liquid into the roux until smooth. Pour the roux mixture back into the pot with the chowder and stir to combine. Simmer for a few minutes to thicken.
7. 7Stir in the milk and cream (if using). Heat through gently, but do not boil. Season with salt and pepper to taste.
8. 8Ladle the chowder into bowls. Garnish with the reserved crispy salt pork/bacon bits and chopped fresh parsley. Serve hot.