Summer evenings in Maine can be chilly, especially early and late in the season. When it\u2019s sweater weather, it\u2019s time for this creamy fish chowder recipe.<\/p>\n
Cook bacon<\/strong> in a large Dutch oven or other heavy pot over medium heat, stirring often, until brown but not crisp, for 8\u201310 minutes. Transfer bacon<\/strong> with a slotted spoon to paper towels.<\/p>\n Add butter, onion,<\/strong> and celery<\/strong> to drippings in pot. Season with salt<\/strong> and pepper.<\/strong> Cook, stirring occasionally, until onion<\/strong> and celery<\/strong> are soft, for 5\u20138 minutes.<\/p>\n Add potatoes, clam juice, thyme,<\/strong> and 1 cup water.<\/strong> Bring to a boil, reduce heat, and simmer until potatoes are tender, for 10\u201315 minutes.<\/p>\n Season fish<\/strong> with salt<\/strong> and pepper<\/strong> and place on top of potatoes.<\/strong> Cover pot and cook (liquid should be barely simmering at this point) until fish<\/strong> is opaque throughout, for 5\u20137 minutes (thicker pieces will take longer to cook). Add half-and-half<\/strong> and return to a simmer (at this point, fish<\/strong> will break into smaller pieces); season with salt<\/strong> and pepper<\/strong> just before serving.<\/p>\n DO AHEAD: Chowder<\/strong> can be made 2 days ahead. Let cool; cover and chill.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 6 Servings Browne Trading Company, Portland, ME \/ Bon App\u00e9tit Summer evenings in Maine can be chilly, especially early and late in the season. When it\u2019s sweater weather, it\u2019s time for this creamy fish chowder recipe. 4oz slab bacon, sliced bacon, or salt pork, chopped 2TBS unsalted butter 1large onion, finely chopped 4celery stalks with leaves, finely chopped Kosher salt, freshly ground pepper 2large Yukon Gold potatoes (about 1 lb), peeled, cut into \u00bd” pieces 1cup clam juice or…<\/p>\n