Fish Chowder

I'm on a high-fat kick. Sounds devilishly dangerous, doesn't it? Lately I've been keeping cream in my fridge, eating whole milk yogurt like it's going out of style, and allowing vanilla bean Haagen-Dazs to make a regular appearance in my freezer. Just in time for bikini season.

I'm guessing breastfeeding has something to do with my new-found love of dairy fat. Or maybe my arteries were looking for a challenge. Or maybe I'm just hungry. Whatever the reason, it's not surprising that I'm suddenly channeling Paula Deen by putting a little whippin' cream in everything. Pies, pasta sauce, fresh fruit - few things make it to the table without a little dollop. With a freezer full of walleye, even fish isn't saved from a bath in creamy goodness.

Enter fish chowder, stage right.

I adore soup. Soup is the strong, quiet guy in the corner - humble yet fulfilling, basic yet eloquent. I know it's June and a pot full 'o soup may not be what you're craving, but we still get chilly days this time of year in ND and on those days, this is just simple and satisfying.

You can substitute the cream for milk, but go for the glory.

Fish Chowder
Adapted from Mark Bittman's How To Cook Everything

1/4 pound bacon or ham, chopped
1 small onion, minced
3 russet potatoes, peeled and roughly chopped
1 Tablespoon flour
1/2 teaspoon thyme
2 cups chicken or fish stock
1/2 cup milk
1/2 cup cream or half-and-half
2 cups chunked fresh white fish (such as cod, walleye, or northern pike)
Salt and freshly cracked pepper to taste
Chopped chives or parsley for garnish

In a large pot, add bacon, onion, and potatoes and cook until onion softens, about 10 minutes. Sprinkle with flour and thyme and stir. Add stock and cook until potatoes are tender, about 10 minutes. Add salt and pepper, then milk and cream; add fish and bring to a slow simmer over low heat until fish is cooked through, about 3 minutes. Garnish and serve.