Ingredients
1
tablespoon neutral oil, such as safflower or canola
4
ounces bacon (3 to 4 slices), sliced crosswise into ¼-inch pieces
2
tablespoons unsalted butter
1
leek, white and light green parts, thinly sliced crosswise
1
celery stalk, diced
Kosher salt (Diamond Crystal) and black pepper
¼
cup white miso
2
(8-ounce) bottles clam juice
1
pound small new potatoes, quartered
1
thyme sprig
½
cup heavy cream
½
cup thinly sliced scallions
1 ½
pounds center-cut cod, or other flaky white fish, cut into 1 ½-inch chunks
Crusty bread or oyster crackers, for serving
Preparation
- In a large Dutch oven, heat oil over medium. Add bacon and cook, stirring occasionally, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
- Add butter, leek and celery to the pot, and season with salt and pepper. Cook, stirring occasionally, until tender, about 3 minutes. Add miso and cook, stirring and mashing with a spoon, until well incorporated and caramelized, 2 to 3 minutes. Add clam juice, potatoes, thyme sprig and 2 cups of water, and bring to a boil over high, stirring to lift up any browned bits on the bottom of the pot. Cover, reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Stir in cream and half of the scallions, and bring to a gentle simmer. Season fish with salt and add to pot. Gently poach until it is just cooked through and flaky, about 5 minutes. Season with salt and pepper, and discard thyme sprig.
- Divide chowder in bowls and garnish with the crispy bacon and remaining scallions. Serve with crusty bread or oyster crackers.