Cod Chowder With Bacon Butternut Squash & Thyme Recipe

Cooking Directions

• STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
• STEP 2.Add the onion, garlic, and thyme to the pot and cook until the onion is translucent and fragrant.
• STEP 3.Add the butternut squash and cook for another 5 minutes, stirring occasionally.
• STEP 4.Pour in the chicken stock and bring to a boil. Reduce the heat and simmer for 15 minutes or until the squash is tender.
• STEP 5.Add the cod fillets to the pot and cook for 5-7 minutes or until the fish is cooked through and flakes easily with a fork.
• STEP 6.Stir in the milk and season with salt and pepper to taste. Cook for an additional 5 minutes to heat through.
• STEP 7.Serve the chowder hot, garnished with the crispy bacon and additional thyme leaves.

Cooking Tips

• To make the bacon extra crispy, cook it in the oven on a baking sheet lined with parchment paper.
• If you prefer a thicker chowder, you can add a slurry of cornstarch and water to the pot and simmer until thickened.
• For a creamier texture, you can blend a portion of the chowder using an immersion blender or regular blender.

Storage and Serving

• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally, until heated through.
• Serve the chowder with crusty bread or oyster crackers for a complete meal.