Chowdah! It’s what’s for Dinnah!
The other night, I found myself craving soup for dinner, and happened to have an excess of potatoes in the house along with some cod pieces that were originally purchased for a different soup – but it turned out that there was no room in the pot that time…
A little bit of experimentation later, and I had a great pot of chowder 🙂
2 slices bacon, diced
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
6 medium yukon gold potatoes, diced
1 bay leaf
1 cup milk
1 quart chicken stock
1 lb cod, cut into 1-inch pieces
2 cans sweet corn
1 can evaporated milk
salt & freshly ground pepper
hot pepper sauce, to taste
In a large soup pot, brown up your bacon and render out the fat over medium heat. Once crisp, remove the bacon bits and set aside for garnish. Saute onion, carrots, celery and garlic in the rendered bacon fat until softened. Once the onions and celery are translucent, add the potatoes, bay leaf, milk and chicken stock. Simmer 30 minutes or until the potatoes are soft.
Add the cod, and corn (including liquid) and cook until fish is opaque and flakes easily.
Remove from heat, stir in evaporated milk and season to taste with salt, pepper and hot pepper sauce.