Fish Chowder

Instructions

1. Prepare the bacon
   In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crisp, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot.
2. Sauté the aromatics
   Add the diced onion and celery to the bacon fat and cook until softened, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
3. Add potatoes and liquid
   Add the diced potatoes, fish stock or clam juice, bay leaf, and thyme to the pot. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook until the potatoes are just tender, about 15 minutes.
4. Cook the fish
   Gently add the fish pieces to the pot. Simmer for about 5 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook the fish or stir too vigorously as it will break apart.
5. Add dairy
   Reduce heat to low. Slowly stir in the milk and heavy cream. Add the butter and allow it to melt into the chowder. Heat gently until just steaming, but do not allow to boil, as this can cause the dairy to separate.
6. Season and finish
   Season with salt and freshly ground black pepper to taste. Remove the bay leaf. Stir in the chopped parsley and most of the reserved bacon (save some for garnish). Allow the chowder to rest for 5 minutes off the heat to let the flavors meld.
7. Serve
   Ladle the chowder into warmed bowls. Garnish each serving with the remaining crispy bacon pieces and freshly chopped chives. Serve immediately with oyster crackers or crusty bread on the side.