This week, chef David Standridge of The Shipwright's Daughter shows Tina Redwine how to make cod chowder. 

2 Tbs bacon lardon or chopped bacon

1 Tbs butter unsalted

½ cup onion small dice (1/4”)

¼ cup celery small dice (1/4”)

¼ cup Idaho potato peeled and small dice (1/4”)

1 small bundle fresh thyme & 1 bay leaf tied with butcher twine

½ Tbs flour

1 cup of dry white wine

2 cups of canned clam juice or fish stock

1 cup heavy cream

¼# fresh cod cut into 1” chunks

2 tsp mixed chopped herbs (parsley, dill, tarragon, chives)

In a medium sauce pot over medium heat, melt butter and add bacon.

Cook 2 minutes until rendered, add onions and season with salt. Sauté 2 minutes. 

Add celery and potato and sauté 3 minutes, add thyme & bay leaf bundle and sprinkle in flour. Cook for 2 minutes.

Add white wine off the heat and simmer 3 minutes. Add stock or clam juice and simmer 3 minutes.

Add heavy cream and simmer for 3 minutes.

Add cod chunks and turn off heat and rest for 5 minutes.

Serve and top with herbs.