Smoked Haddock Chowder

during the winter season at the Spotted Pig we did a smoked Haddock Chowder with diced pancetta that added a great bold smokiness to a typically dodgy boring old soup.  I decided I didnt want to suffer through gluey New England chowder again, something that I just got used to as I thought this was the best way it could be prepared. Ms April Bloomfield and her English roots quickly changed my opinion on this porridge matter and gets the credit for this savory treat thats more like a light, yet slightly buttery cream and less like a gluey mess. We also did housemade crackers to go with the chowder but its easier just to buy some good hollow crackers at the market along with your fish. Haddock is a nice option for a fish with its buttery flaky flesh but if u cant find it at your local fish market, most smoked fish will work. smoked sturgeon, bluefish, or brook trout also works just as well...

I made this over my layoff week in nyc in between mourning the loss of Charlie.  Basically a savory fanatics comfort food, the chowder is always a nice warm and surprisingly light treat. I thought this would be the best time for some good north Atlantic goodness in between my crying sessions

Smoked Haddock Chowder

*a note on salt- the pancetta and smoked fish are def salt cured so you wont need much salt, if any*

Into a medium sized pot mix together 2 cups of 2% milk [or whole] and 2 cups heavy cream with 12 ounces of your haddock (bones and all) and turn the heat to medium. Once it starts to gently simmer, remove from the heat and let cool

meanwhile make your mirepoix [the French base of carrots, celery, and onions]. cut and set aside 1 cup each of medium diced onion and celery, and 1/2 cup carrots finely diced. in a separate bowl, also chop 1/2 cup very finely diced yukon gold potatoes and 1 cup of medium diced potatoes. Set all that aside

Now dice your pancetta. Get 5 ounces of a block of smoked or regular pancetta. Whole foods or specialty markets will carry this. Dice the pancetta into 1/4 inch cubes. Toss 1/2 cup olive oil into a med sided pot, bring the pot to medium high heat and just when the oil begins to shimmer, toss in the pancetta. I like 'Olave'-Olive Oil from Chile. Give it a few tosses around the olive oil and cook till lightly browned and begins to crisp. At this point throw the mirepoix in (save the potatoes) with a pinch of pepper and 1 tsp salt if needed. Stir and cook this over medium for 30 mins. add your potatoes to the ved and cook another 10 minutes. While this is simmering and getting all lovely, strain the milk & fish into a separate pot and reserve the milk. remove any excess bones, skin, and all the dark belly meat and toss back into the milk and then add the milk and fish to the veggies. Continue to cook about 10 minutes or until the potatoes are just able to pierce with a knife.
*Be careful not to overcook. You dont want mushy potatoes.

Just before serving, stir in 2 TBSP chopped parsley, 1 tsp ground chili, and 2 tsp lemon juice. Serve it with some torn up crusty baguette and pop open some Wells Banana Bread Bear and its all heaven from here mate!

Smoked Haddock Chowder