“This should be your go-to chowder recipe,” says Will Gilson, chef-owner of Puritan & Co. The chef sanctions subbing frozen corn if fresh cobs are unavailable—but don’t skip the Applewood-smoked bacon. “Its smoke will really make the dish,” he says. The crispy potatoes here replace traditional oyster crackers; if you have a small countertop or air fryer, use that to cook them so they’re extra crispy.

Serves: 4
Total prep time: 25 minutes

Ingredients
1 pound fresh cod, sliced into 1½-inch chunks
1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch chunks
2 cups fresh corn kernels
1 cup milk
1 cup heavy cream
1 cup bottled clam juice
¼ pound Applewood-smoked bacon, sliced
1 onion, diced
2 scallions, thinly sliced
1 rib celery, chopped
2 tablespoons vegetable oil
1 tablespoon butter
1 teaspoon salt
½ teaspoon dried red pepper flakes
Freshly ground black pepper and salt, to taste

Instructions

► In a large pot, cook the bacon until crisp. Remove and drain on paper towels. Crumble when cooled.

► Add the butter, onions, and scallions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.

► Add 2 cups water, clam juice, potatoes, celery, red pepper flakes, and salt, and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.

► Remove half of the potatoes and set aside.

► Add crumbled bacon to the pot. Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until cod is just done, about 5 minutes longer.

► In a small sauté pan, heat 2 tablespoons of vegetable oil over a medium-high heat. Add the potatoes that were set aside and cook, turning frequently, until they are crispy and brown. Garnish the soup with the crispy potatoes.