A hearty and flavorful seafood chowder with a creamy base, perfect for a cozy meal.
Cut the fish into bite-sized pieces and set aside.
Use a sharp knife to ensure clean cuts and avoid tearing the fish.
Cook the bacon in a frying pan until crispy, then remove and set aside.
Save the bacon fat for sautéing the vegetables for added flavor.
Sauté the onion and celery in the bacon fat until softened.
Cook over medium heat to avoid burning the vegetables.
In a large pot, combine the sautéed vegetables, chicken broth, potatoes, thyme, salt, and pepper. Bring to a simmer.
Cut the potatoes into even pieces to ensure they cook evenly.
Add the fish to the pot and cook until tender.
Avoid stirring too much to keep the fish pieces intact.
Stir in the cream and milk, heating gently without boiling.
Heating gently prevents the dairy from curdling.
Serve the chowder hot, garnished with the crispy bacon.
Add a sprinkle of fresh parsley for a pop of color.
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