Fish Chowder with Corn & Fennel
Cook bacon in a large pot over medium heat, stirring occasionally, until the fat has rendered, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl. Add onion, fennel, shallot, celery, corn, thyme and white pepper to the pot; cook, stirring occasionally, until the vegetables have softened, 3 to 5 minutes. Stir in flour to coat and cook, stirring, for 1 to 2 minutes, then stir in stock. Bring to a simmer. Add potatoes and cook until they are tender and the broth has thickened, 18 to 22 minutes.Advertisement
Stir in cream and return to a simmer. Add fish, partially cover, and cook until the fish is just cooked through, about 5 minutes. Stir in Tabasco, Worcestershire, salt and pepper.
Serve the soup topped with fennel fronds, celery leaves, the reserved bacon and piment d'Espelette, if desired.
To make ahead: Refrigerate for up to 2 days.
4 lean protein, 2 fat, 1 starch, 1 vegetable