I love Bon Appetit magazine.

I have been getting the best recipes from it for years.

This recipe was on line and of corse I changed it just a little.

6 ounces of diced bacon

2 tablespoons unsalted butter

One large diced onion

4 chopped celery stalks with the tops

Salt and pepper

4 cubed potatoes

One can of chicken broth [14 ounces]

1 tablespoon fresh thyme  or 3/4 tablespoon dried thyme leaves

2 pounds of skinless cod, cut into 2 inch pieces maybe a little more.

4 cups half-and-half

1/2 cup corn

2 to 3 tablespoons chicken consomme

Cook bacon till it is brown but not crisp.

Take the bacon out of the pot and set aside.

Add the butter, onion and celery to the pot with the bacon drippings.

Cook until the onions and celery are soft.

Season with salt and pepper.

Add the potatoes, broth, thyme and one cup of water.

Bring to a boil and then simmer till the potatoes are cooked about ten minutes.

Season the fish with salt and pepper and place over the potatoes.

Add the corn.

Cover and cook on simmer for about 7 minutes.

Add the half and half.

Season with chicken consomme.  This is a dry chicken flavored powder. Very tasty.

Let  everything simmer until it is very hot

This is not a thick chowder but you can add 3 tablespoons of potato flakes to thicken it up.

Add the cooked bacon to the chowder.

Serve with those little oyster crackers.

Published by cmangoff

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