Fish Chowder

• 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
• 5 slices bacon, chopped
• 1 small yellow onion, chopped
• 2 celery ribs and their greens, finely chopped
• 4 sprigs fresh thyme
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 2 tablespoons flour
• 1 small baking potato, peeled and thinly sliced
• 1 quart chicken stock or broth
• 1 cup heavy cream or half-and-half
• 1 8-ounce bottle clam juice
• 2 pounds lean, flaky fish such as cod, haddock, halibut, monkfish, or tilapia, skinned and cut into 2- to 3-inch pieces
• Hot sauce, to taste
• 3 tablespoons fresh flat-leaf parsley, chopped (optional)

1. Heat a large soup pot over medium-high heat with the EVOO.
2. Add the bacon and cook until crisp, about 3 minutes.
3. Remove the crispy bacon to a plate lined with paper towels and reserve.
4. Add the onion, celery, thyme sprigs, garlic, and salt and pepper to the pot and cook for about 3 minutes, mixing it every now and then.
5. Add the flour to the vegetables, stirring to distribute, and cook for 1 minute.
6. Add the thinly sliced potato, then whisk in the chicken stock, heavy cream, and clam juice.
7. Bring the mixture up to a simmer and cook for 10 minutes.
8. Add the fish and continue to gently simmer for 5 minutes.
9. Turn the heat down a little if the pot is boiling rather than simmering.
10. Add the desired amount of hot sauce and taste for seasoning; add more salt and pepper accordingly.
11. To serve, carefully ladle the soup into bowls, trying not to break up the fish too much.
12. Garnish each bowl with a little of the reserved crispy bacon and some chopped parsley.
13. Serve the soup alongside a simple mixed green salad with your favorite salad dressing.

extravirgin olive oil, bacon, yellow onion, celery, thyme, garlic, salt, flour, baking potato, chicken, heavy cream, clam juice, lean, sauce, parsley

Taken from www.epicurious.com/recipes/food/views/fish-chowder-374787 (may not work)