Bacon and chipotle chiles double up the smokiness in this satisfying, warming chowder. Hominy, a key ingredient pozole, adds a tortilla chip-like flavor and a satisfying chew. If you can’t find it at your local grocery store, fresh or frozen corn is a fine substitute. Or, you could double up on the tortilla chips for garnish!
Ingredients
- 3 slices bacon, finely diced
- 1 medium sweet onion, finely chopped
- 2 teaspoons chopped chipotles in adobo, plus more for serving
- 2 cups bottled clam juice or fish stock
- 2 cups water
- 1 tablespoon fresh thyme leaves
- 1 ½ pounds Yukon gold potatoes, peeled and cut into ¾-inch cubes
- 1 (15-ounce) can white or yellow hominy, drained and rinsed
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups half & half or milk
- 1 ½ pounds halibut, salmon, cod, rockfish (or any combination)
- 2 tablespoons chopped cilantro
- Tortilla chips or saltine crackers for serving
Directions
- Cook the bacon in a medium pot or Dutch oven over medium-high heat until crispy and browned, about 6 minutes, stirring occasionally. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in 1 to 2 teaspoons of the chipotles (depending on heat preference).
- Add the clam juice or stock, water, thyme, potatoes, and hominy, and bring to a boil. Season lightly with salt and pepper and cook over medium heat until the potatoes are tender, 6 to 8 minutes.
- Meanwhile, remove the skin and any pin bones from the fish and cut into 1-inch pieces. Whisk the flour into the half & half until no lumps remain, then stir into the soup and bring to a boil. Simmer over medium-low heat until slightly thickened, about 5 minutes. Add the fish and cook until just cooked through, 2 to 3 minutes. Stir in the cilantro and season with salt and pepper to taste. Serve with tortilla chips and more chipotle if desired. Enjoy!
Pro Tips
Pair it Up
A pinot gris or gewürztraminer from the Alsace region of France will have great floral notes, a hint of sweetness, and the right amount of acidity for creamy chowder.
Know Your Cook
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
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