Ingredients:

  • 4 slices bacon
  • 1 medium onion, chopped
  • 1 large potato, diced
  • 2 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 pound cod fillets, cut into chunks
  • 1 bunch mussels, cleaned and debearded
  • 2 cups milk
  • Salt to taste

Instructions:

  1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon from the pot, crumble it, and set aside. Reserve about 2 tablespoons of bacon fat in the pot.
  2. Add the chopped onion to the reserved bacon fat in the pot. Sauté until translucent, about 5 minutes.
  3. Stir in the diced potato, chicken broth, thyme, and black pepper. Bring to a boil then reduce heat to simmer for about 15 minutes or until potatoes are tender.
  4. While potatoes are cooking, place cleaned mussels in a steamer basket over boiling water (or use another method for steaming). Cover and steam for about 5–7 minutes or until they open up; discard any that do not open.
  5. After potatoes have cooked for approximately 15 minutes, add chunks of cod fish along with steamed mussels to the pot. Pour in milk and stir gently to combine.
  6. Allow chowder to simmer for an additional 5–7 minutes or until fish is cooked through (opaque). Taste and adjust seasoning with salt if needed before serving hot topped with crumbled bacon.