Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium yellow onion (chopped (about 1 cup))
  • 1 tablespoon fresh minced garlic
  • 2 cups clam juice (or fish stock)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • 1 lb. skinless cod fillets (pin bones removed, cut into 2-inch pieces)
  • 1 cup heavy cream
  • 4 tablespoons chopped parsley
  • 4 tablespoons bacon bits

Instruction

  • Heat the oil in a large stockpot over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 more minute.
  • Stir in the salt, pepper, dried thyme, paprika, and cayenne.
  • Add the clam juice. Bring to a gentle simmer.
  • Add the fish pieces. Make sure they are completely submerged. If not, add a little water or more broth.
  • Bring the soup back to a gentle simmer. Reduce the heat to low and cover the pot. Cook on low simmer until the fish is just cooked through, 5-7 minutes.
  • Heat the heavy cream in the microwave for 60 seconds. Stir it into the soup. Turn the heat off.
  • Divide the chowder between four bowls. Top with parsley and bacon bits and serve.