Corn-and-Cod Chowder

With its all-American ingredients, this New England-style chowder is a comfort-food classic. The soup needs only bread, or traditional oyster crackers, as an accompaniment.

1/4       pound sliced bacon
1          tablespoon butter
2          onions, chopped
2         cups water
1        cup bottled clam juice
3/4      pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
1        rib celery, chopped
1/4     teaspoon dried red-pepper flakes
1-1/4    teaspoons salt
2         cups fresh (cut from about 3 ears) or frozen corn kernels
1        cup milk
1        cup heavy cream
1-1/2    pounds cod fillets, cut into 1 1/2-inch chunks
1/4        teaspoon fresh-ground black pepper

1 .  In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.

2 .  Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

3 .  Add the water, clam juice, potatoes, celery, red-pepper flakes, and salt and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.

4 .  Return the bacon to the pot. Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.

TIPS:
Fish alternatives use a relatively firm, mild fish that won't disintegrate in the soup, such as pollack, orange roughy, or ocean perch.

SUGGESTED PAIRING
A rich Chardonnay from California will pair nicely with the creaminess of the chowder. Try to find one that hasn't been aged in oak.
Heart healthy