Recipe Review from 6/3/2019

I hit the week running, and just kept running, until I collapsed on Friday PM in front of Amazon Prime and binge watched Good Omens while eating pizza.  

The Meal Plan:
Get through the week...

Sat (yoga training)
Sun (yoga training/home late)out for supper
Mon (yoga/work conflict home late) fried egg sandwich
Tues - fish chowder
Wed - leftover chowder
Thurs - leftover chowder
Fri - take n bake pizza

Fish Chowder with Corn and Fennel (Eating Well, June 2019)
The Husband was the one to make this, so I can't comment on how it came together.  I did have some modifications he knew about ahead of time:  skipped the bacon (forgot to thaw), used 3 cups chicken stock and 1 jar clam juice in lieu of 4 cups of fish stock (not something I can find in my corner of the world); used 1/2 n 1/2 instead of heavy cream and I used cod for my fish. 

Husband was concerned about the fennel tasting like licorice, but it turned out just fine, with the barest hint of anise in the background.  We skipped all the garnish business of fennel fronds and celery leaves.  We also got four meals for two out of this.  So it makes quite a bit.  Recommended

Serves 6-8.

photo from EatingWell.com

2 ounces bacon, diced
1 small onion, diced
1 small fennel bulb, cored and diced
1 medium shallot, diced 1 stalk celery, diced 1 cup fresh corn kernels (1-2 ears) (used frozen corn) 1½ teaspoons fresh thyme leaves, chopped
½ teaspoon ground white pepper
2 tablespoons all-purpose flour
3 cups chicken stock
1 jar clam juice
1 pound russet potatoes, peeled and diced
1 cup 1/2 n 1/2
2 pounds skinned fish, cut into 1-inch pieces
Dash of Tabasco, or to taste
1 teaspoon Worcestershire sauce
¼ teaspoon kosher salt
¼ teaspoon ground pepper

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. Skipped.  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.

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.