Cod Chowder

Pork belly comes from the same part of the pig as bacon — it’s simply uncured, unsmoked, and uncooked bacon. If you can’t find it, substitute with slab or thick-sliced bacon.

Makes 6 servings (about 9 cups) Total time: 11/ hours

COOK:

6

MELT:

2 1 1 1 oz. diced pork belly (rind removed) or thick-sliced bacon

Tbsp. unsalted butter cup diced onions cup diced celery Tbsp. minced fresh garlic 1/4 1/2 3 1

1 1

ADD:

2 1 1 cup all-purpose flour cup dry vermouth or white wine bottles clam juice

(8 oz. each) lb. Yukon gold potatoes, cut into 1/2- inch cubes Tbsp. minced fresh thyme fresh or dried bay leaf

cups half-and-half

Salt, black pepper, Tabasco sauce, and Worcestershire sauce to taste lb. cod fillets (1-inch thick), cut into 1-inch cubes Tbsp. fresh lemon juice Chopped fresh parsley Lemon wedges, oyster crackers, and Tabasco sauce Cook pork belly in a pot over low heat until it renders about 2 Tbsp. drippings, then increase heat to medium-high and cook until pork belly is golden brown and crisp. Transfer pork belly to a paper-towel-lined plate; reserve 2 Tbsp. drippings in pot.

Melt butter in drippings over medium heat. Add onions, celery, and garlic; sweat, covered, until softened, about 7 minutes.

Stir in flour and cook 1–2 minutes. Deglaze pot with vermouth; cook until evaporated.

Add clam juice, potatoes, thyme, and bay leaf; bring to a boil over high heat. Reduce heat to medium and simmer chowder until potatoes are nearly tender, about 15 minutes.

Add half-and-half; season chowder with salt, pepper, Tabasco, and Worcestershire, then bring to a simmer. Add cod to pot; simmer until potatoes are fork-tender and cod is cooked through and easily flakes with a fork,

5–7 minutes more. Gently stir in lemon juice.

Top servings with pork belly and parsley. Serve chowder with lemon wedges, oyster crackers, and Tabasco.

Per serving: 454 cal; 29g total fat (14g sat); 93mg chol; 465mg sodium; 25g carb (2g fiber, 5g total sugars); 22g protein