Hearty but not heavy — this is my grandmother’s chowder recipe — and it can be used for fish, clam or even corn chowder by swapping out the protein.
Ingredients
1 pint / .5 lb haddock or cod or a mix thereof
.5 lb Maine Gold potatoes, diced to .25” cubes
1 medium white onion, diced
.25 lb center-cut bacon, diced
8 oz Bar Harbor Clam Juice (optional)
2 t fresh thyme
1 c heavy cream or 10 oz evaporated milk
2 pinches coarse ground sea salt
2 pinches coarse ground black pepper
1 pinch red pepper flakes
Method
In a medium stock pot, over medium-low heat, add bacon and let the fat render and the bacon begin to brown.
Add onions and sauté about 3 minutes to let the onions begin to get translucent.
Add potatoes and thyme and stir to combine; continue cooking about 3 minutes to let the aromatics release.
Layer fish atop the potato-and-bacon mix, then add clam juice (if you are using) and enough water to just cover the fish. Bring just to simmer and reduce heat to low.
Add cream and allow chowder to simmer over low heat for 15 – 20 minutes.
Season to taste and enjoy!