Serves 3-4; can be multiplied.
Ingredients
4 slices bacon, diced
2 Tbsp butter
1 small sweet potato, peeled and diced
1 stalk celery, diced
2 scallions, white and green parts, thinly sliced
3 Tbsp all-purpose unbleached flour
2 cups chicken stock, low-sodium storebought or homemade, or clam broth
2 tsp fresh tarragon, chopped
1-1/4 lb cod chunks, any size (large pieces will break up into the chowder)
Kosher salt and fresh black pepper, to taste
3/4 cup half-and-half
Directions
In a Dutch oven or heavy stock pot, cook the bacon over medium heat, until just starting to brown (but not yet crisp). With a slotted spoon, remove the bacon from the pot and set aside.
Add the butter to the pot, and when it melts, stir in the sweet potato, celery and scallions. Sauté, stirring frequently, until the sweet potato is cooked through and just beginning to brown around the edges, 3-5 minutes.
Sprinkle in the flour, and stir to incorporate it with the vegetables and butter. Stir constantly to keep the vegetables from sticking to the pot. When all of the flour is incorporated, pour in the chicken stock. Stir to mix everything together. Raise the heat just a little bit, to bring the stock to a simmer; the stock should begin to thicken slightly.
Reduce the heat to low, and add the tarragon and fish chunks, plus the reserved bacon. Simmer, uncovered, for 3-4 minutes, until the fish is cooked through. If you have large chunks, gently break them up with a wooden spoon.
When the fish is cooked, taste, and adjust the seasoning with salt and pepper.
Then, stir in the half-and-half. Cook for 2 minutes (do not boil) to make sure everything is well incorporated. The chowder should be nice and thick and coat the back of your spoon.
Serve immediately. Leftover chowder can be refrigerated in an airtight container and served the next day.