Smoky Fish Chowder

• 3 ounces bacon (about 3 to 4 slices), diced
• 3 tablespoons unsalted butter
• 2 medium leeks, white and light- green parts, thinly sliced
• 3/4 teaspoon kosher salt, more as needed
• 1/4 teaspoon hot smoked paprika
• 1/4 cup dry white vermouth or white wine
• 2 cups fish stock, store-bought or homemade
• 1/2 pound fingerling potatoes, sliced into 1/4-inch rounds
• 3 thyme sprigs
• 2 cups whole milk
• 10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

1. In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes.
2. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
3. Spoon off all but 2 tablespoons of bacon fat from the pot.
4. Add butter and let melt.
5. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes.
6. Stir in paprika; cook 1 minute.
7. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes.
8. Stir in stock, 1 cup water, potatoes, thyme and remaining salt.
9. Simmer until potatoes are tender, about 25 minutes.
10. Add milk and cooked bacon to pot; bring to a simmer.
11. Add fish and cook until just opaque, 2 to 4 minutes.
12. Use a fork to flake fish into large pieces.
13. Taste and adjust seasoning if necessary.
14. Remove thyme.
15. Serve immediately.

bacon, unsalted butter, leeks, kosher salt, hot smoked paprika, white wine, fish stock, potatoes, thyme, milk, white fish

Taken from cooking.nytimes.com/recipes/1016081 (may not work)