Day 13: Chowder (Sort of)

20 Jan

Sorry for the 2-day hiatus, folks! I spent the last 48 hours on Theraflu and broth but am now fine and dandy and will pick up where I left off. And yes, I pretended they had Theraflu in 1940s Britain.

I had some leftover salt cod from this and figured a soup might be in order since it’s still pretty cold outside here in New York. Soup always feels comforting. Is it a clam chowder? No, not really, on account of having no clams. But thanks to some supersmoky bacon, salt cod and a healthy dose of celeriac, turnip, potatoes and onions, it sort of tastes like one.

Chowder (Sort of)

INGREDIENTS
1 potato
Cream
Milk
1 tablespoon reserved bacon fat
1 strip bacon, cut into thin strips
1/4 cup small diced onions
1/4 cup small diced carrots
1/8 cup small diced celeriac
1/8 cup small diced turnip
Vegetable stock
Salt cod, soaked in several changes of water for 24 hours, then poached in water
Salt and freshly ground pepper

METHOD
Cut the potato in half. Small dice one half of the potato and set aside. Simmer the other half of the potato in water until tender. Then purée with about a 50/50 mixture of cream to milk, until you form a loose potato purée. Set aside and keep warm. Warm the bacon fat (I keep this anytime I make bacon). Render the bacon strips in the fat and then add the onions and carrots. Next add the celeriac, turnip and potato to the pot and add enough enough vegetable stock to cover the veggies. Bring to a boil, then reduce the heat and simmer until the vegetables are cooked through. Add to the cream-potato mixture slowly, stirring all the while. Finally, flake the salt cod into the soup and stir. Heat until warmed through and then check the seasoning. In all likelihood you won’t need to add much salt if any, since salt cod remains rather salty even after soaking and cooking. Good with a crusty piece of bread.

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