Alright everyone. The holiday vacation is over and let’s face it, it sucks. Decorations are coming down, and it’s back to work. I think it’s normal to feel a little “blue” this time of year, so it’s important to find ways to be happy and cheerful. For me, food does just that. It makes me content and gives me something to look forward to.
On this particularly cold and wet weekend, I looked for a recipe to make for our Sunday night dinner that was bright, delicious, and hearty. This dish satisfied all of my wants and was incredibly easy to make. Super rich and colorful. It warmed my insides and (almost) made up for the fact that we took down our beautiful Christmas tree tonight. It’s also a one-pot deal, which is always fabulous and only took me about 35 minutes. I hope that you enjoy it as much as I did!
- 4 slices thick-cut bacon, chopped (we may have used 5)
- 1 onion, chopped
- 3 ribs celery, finely chopped
- 2 tablespoons fresh thyme
- 1 small butternut squash – peeled, seeded and diced (or half of a big one)
- 1 1/2 tablespoons flour
- 3 1/2 cups vegetable stock
- 1/2 cup clam juice
- 1 pound skinless cod fillets, cut into large pieces
- 1/2 cup heavy cream
- A pinch cayenne
- In a large pot, cook the bacon over medium-high until crispy, about 3 minutes.
- Add the onion, celery and 1 tbsp. thyme and cook, stirring frequently, until the vegetables are tender, 8 to 10 minutes.
- Stir in the squash and flour and cook, stirring, until the flour begins to brown, about 2 minutes.
- Stir in the stock and clam juice and bring to a boil. Reduce the heat to medium-low and simmer the chowder until the squash is tender, 10 to 12 minutes. Season with salt and pepper.
- Add the cod, cover and simmer until the fish flakes apart easily with a fork, 4 to 5 minutes. Stir in the cream and cayenne.
- Sprinkle remaining thyme and serve.
Makes 4 servings. Great for lunch the next day!