Fish Chowder

This was lunch today.  It will probably be dinner too.

Smokey 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

• ¾ teaspoon kosher salt, more as needed

• ¼ teaspoon hot smoked paprika

• ¼ cup dry white vermouth or white wine

• 2 cups fish stock, store-bought or homemade

• ½ 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

Nutritional analysis per serving (3 servings)

557 calories; 31 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3

grams polyunsaturated fat; 33 grams carbohydrates; 3 grams dietary fiber; 12 grams sugars; 34 grams

protein; 114 milligrams cholesterol; 1048 milligrams sodium

1 In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.

2 Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.

3 Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.