The Soup Project: New England Fish Chowder

I have not made this but it is on the May menu. I'll let you know how it turns out.

 

New England Fish Chowder

5 ounces bacon (5 slices), chopped fine
2 onions, minced
1/4 cup all purpose flour
4 8 ounce bottles clam juice
1 pound red potatoes (3 medium), scrubbed and cut into 1/2 inch pieces
1 1/4 cups heavy cream
1/2 cup dry white wine
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
2 bay leaves
Salt
2 pounds 1 inch thick cod fillets, rinsed,patted dry, and cut into 1 inch chunks
Pepper
1/4 cup minced fresh parsley

Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes. Transfer to a paper towel lined plate, leaving the rendered fat in the pot. 

Add the onions to the fat into pot and return to medium heat until softened, about 5 minutes. Stir in the flour and cook for one minute. Slowly stir in the clam juice, scraping up any browned bits. Stir in the potatoes, cream, wine, thyme, bay leaves, and 1/2 teaspoon salt.  Bring to a simmer and cook until the potatoes are nearly tender, about 15 minutes. 

Add the fish.  Bring to a brief simmer, then remove the pot from the heat cover and let sit until the fish is cooked through, about 10 minutes. 

Discard the bay leaves and season with salt and pepper to taste. Stir in the bacon and parsley before serving.