Ingredients

• 4 slices bacon, chopped

• 1 tbsp butter

• 1 onion, chopped

• 2 cups water

• 1 cup bottled clam juice

• ¾ lb russet potatoes, peeled and cut into ¾-inch chunks

• 1 rib celery, chopped

• ¼ tsp dried red pepper flakes

• 1 ¼ tsp kosher salt

• 2 cups corn (fresh or frozen)

• 1 cup milk

• 1 cup heavy cream

• 1 ½ lbs cod fillet, cut into 1 1/2-inch chunks

• ¼ tsp freshly ground black pepper

• 2 tbsp all-purpose flour (to thicken the chowder)

• 4 to 6 bread bowls

• ¼ cup green onions, finely chopped (for garnish)

Directions

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.

2. Add the butter to the pot, then add the chopped onions and cook until they become soft and translucent, about 5 minutes.

3. Sprinkle the flour over the onions and stir well to combine. Cook for an additional 2-3 minutes, stirring frequently to eliminate the raw flour taste.

4. Pour in the water and clam juice, stirring to combine with the flour and onion mixture. Add the russet potatoes, celery, red pepper flakes, and kosher salt. Bring the mixture to a simmer and cook until the potatoes are tender, about 10-12 minutes.

5. Stir in the corn, milk, and heavy cream. Let the chowder heat through without boiling, about 5 minutes, allowing it to thicken.

6. Gently add the cod chunks, stirring carefully. Cook until the fish is opaque and flakes easily, about 5-8 minutes. Season with black pepper and additional salt to taste if needed.

7. Preheat your oven to 350°F (175°C).

   Take the bread bowls and cut a circle around the top of each loaf, about 2-3 inches in diameter. Carefully remove the top and scoop out some of the inner bread, creating a hollowed-out bowl. Leave about a 1-inch thick wall inside the bowl to ensure it holds the chowder without leaking.

8. Place the hollowed bread bowls on a baking sheet and toast in the oven for about 10 minutes. This will help them become slightly crispy on the inside and hold the chowder better.

9. Remove the toasted bread bowls from the oven, and ladle the thickened chowder into each bowl, filling it almost to the top.

10. Top with crispy bacon, a sprinkle of fresh green onions, and a dash of fresh ground black pepper. Serve with the bread tops on the side for dipping.