Smoked Fish Chowder Recipe

1/2 pound slab bacon or salt pork, diced
3 tablespoons unsalted butter
2 onions, sliced or diced
1 teaspoon dried thyme, or 2 teaspoons fresh thyme leaves
1 large or 2 smaller bay leaves
2 cups red or Yukon Gold potatoes, peeled and cut into ½-inch dice
2 1/2 cups fish or chicken stock, clam juice, or water
2 1/2 cups heavy cream (or 1 1/4 cup milk and 1 1/4 cup cream)
1 pound whole white fish fillets, such as haddock, cod, or ocean perch
1 pound smoked fish fillets, such as trout, mackerel, salmon (thick roasted and smoked type), or bluefish, flaked or cut into irregular pieces
2 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon chopped fresh thyme, savory or marjoram leaves, optional
Smoked Paprika Salt, Sweet or Spicy
Freshly ground black pepper

1. Cook bacon or salt pork in a 3- or 4-quart heavy-bottomed sauté pan or Dutch oven over medium-low heat until crisp. Remove to a paper towel-lined plate to drain. Pour off all but 2 tablespoons fat from pan, add butter, and raise heat to medium. Add onions, thyme and bay leaf. Sauté until onions are soft, but not browned, about 10 minutes. Add potatoes, stock and cream. Increase heat to high and bring to a boil. Lower heat and simmer until potatoes are tender, about 10 minutes. Remove and discard bay leaf.
2. Add fresh fish fillets, keeping them whole, and smoked fish pieces. Add reserved bacon and bring to a simmer. Stir to cook and break up fish fillets. Stir in herbs, sprinkle with Smoked Paprika Salt and pepper. Serves 6 to 8.

Recipe courtesy of Didi Davis Food, LLC, www.dididavisfood.com