FISH CHOWDER FROM SAM SIFTON IN THE NEW YORK TIMES - C H E W I N G T H E F A T

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Fish Chowder from Sam Sifton in The New York Times - C H E W I N G T H E F A T image

There is nothing like a great bowl of Chowder to take us straight to the seaside and the comfort of a creamy-rich soup that signals summer.

Provided by @MakeItYours

Number Of Ingredients 14

2 Strips Thick-Cut Bacon, diced
1 celery stock, halved vertically and diced
1 sweet onion, diced
1 large carrot, diced
4 Yukon Gold Potatoes peeled and cut into ½ inch dice
1 Cup fresh or frozen Corn kernels
Salt and Pepper
1 tsp. Smoked Paprika
2 cups Fish Stock*
½ Cup Dry White Wine
Bay Leaf
2 Cups Heavy Cream
1 lb. Cod or Haddock cut into 1-inch chunks
*While Sam Sifton claims you can substitute water or white wine for fish stock, I would highly recommend either buying stock bought Fish stock or using canned Clam Juice to give the briny flavor essential to the dish.

Steps:

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