Cod Chowder with Bacon and Potatoes

Cod has been a cornerstone of New England’s history, deeply intertwined with the region’s maritime traditions and economy. Overfishing once endangered this vital resource, leading to modern conservation efforts that have allowed cod populations to recover. This creamy cod chowder honors its legacy, combining tender fish with smoky bacon and hearty potatoes in a dish that’s both comforting and steeped in history.

Prep Time: 20 minutes

Cook Time: 40 minutes

Ingredients

  • 1 lb cod fillets, cubed
  • 4 slices bacon, chopped
  • 1 onion, diced
  • 2 cups potatoes, peeled and diced
  • 2 cups chicken stock
  • 2 cups heavy cream
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions

  1. In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
  2. Add onion and sauté until softened. Stir in potatoes and chicken stock. Bring to a boil, then reduce heat and simmer for 20 minutes.
  3. Add cod, cream, bay leaf, salt, and pepper. Simmer for another 10 minutes, or until the cod is cooked through.
  4. Remove bay leaf. Serve hot, garnished with crispy bacon and fresh parsley.
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