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About the Dish

  • Bacon

    Bacon

  • Carrot

    Carrot

  • Yellow Onion

    Yellow Onion

  • Garlic

    Garlic

  • Tomato Paste

    Tomato Paste

  • Diced Tomato

    Diced Tomato

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Thyme

    Thyme

  • Russet Potatoes

    Russet Potatoes

  • Baguette

    Baguette

  • Dogfish Filet

    Dogfish Filet

METHOD

1
Heat oven to 350° F.
2
MISE EN PLACE Thinly slice carrots on the diagonal. Halve onion; peel and chop 1 half (reserve remaining half for another use). Peel and mince garlic. Peel and cut potato in 1/2-inch dice. Pick leaves from 2 thyme sprigs; leave remaining sprigs whole. Slice fish crosswise into 1-inch-wide pieces.
3
Place a large sauce pot over medium heat. When hot, add bacon, and cook until crispy but not burnt. With a slotted spoon, transfer bacon to paper towels to drain. Discard all but 1 teaspoon fat. Return pot to heat.
4
Add carrot and onion, and cook until softened, about 5 minutes. Add garlic, and cook 30 seconds. Stir in tomato paste to coat vegetables well.
5
Stir in diced tomatoes with their juice, bouillon cube and 3 cups water. Add thyme sprigs and potato, and increase heat to high. When bubbling, reduce heat to medium, cover, and cook until potato is fork-tender, 15-20 minutes.
6
While potato is cooking, place bread in oven to warm. Season fish on all sides with 1/4 teaspoon kosher salt.
7
When potatoes are fork-tender, uncover, and remove thyme sprigs. Return bacon to pot, and add fish. Cook until fish is opaque throughout and firm, 3-4 minutes. Taste and adjust seasoning as desired with kosher salt and black pepper.
8
Divide chowder between 2 bowls, and sprinkle with thyme leaves. Serve with toasted bread, and enjoy!