Fish Chowder with Corn and Bacon

This past weekend I spent a lot of time in the kitchen, mostly making lunches for during the week. Here is a little tasting of most of the things I made

Clockwise: Hoisin Eggplant and Tofu, Dry-Fried String Beans, Brown Rice 

and Plantains, Fish Chowder with Corn and Bacon, Whole Wheat Bread

Everything was good, but the Hoisin Eggplant and Tofu and the Fish Chowder with Corn and Bacon were the standouts of the group. Below I've provided the recipe for the chowder.


Fish Chowder with Corn and Bacon

Yields 4 (1/2 cup) servings


Ingredients:

4 slices bacon, diced into 1/2 inch pieces

2 medium shallots, finely diced

1/4 medium onion, sliced

1 clove garlic, chopped

5 new potatoes, peeled, diced into 1/2-inch cubes

2 T whole wheat flour

1 C sweet corn kernels

2 C chicken broth

1/2 lb halibut pieces

Salt and freshly ground pepper

Method:

Put a saucepan on the stovetop over medium heat. When the pan has warmed, add the bacon pieces, stirring around to prevent them from burning. When the fat has completely rendered from the bacon, remove the bacon and reserve. Add the shallots and garlic to the pan and let it sweat. When the shallot is translucent, add the potatoes and the sliced onions. Cover the pan and let it cook until the onions and potatoes are soft, about 10 to 15 minutes.

Add 2 tablespoons of flour to the pan and let it sit with the onion and potato and thicken for 2 to 3 minutes. Add the corn and chicken broth and let it cook over low heat until it begines to thicken. Add the halibut pieces and the bacon and continue cooking until the fish is completely cooked through. Add salt and ground pepper, seasoning to taste.


When serving, add 1-2 tablespoons of water per serving, if you find it to be a little too thick, then add 1 tablespoon of creme fraiche to each bowl of chowder. Stir to combine, top with freshly ground pepper, and enjoy.