Alaskan Polllock Chowder

One of the things you must see (or rather, can't possibly miss) on Kodiak island is the Trident fish factory. To save money on building materials, a good portion of the factory is made from a docked ship. It always brings happy pangs to our hearts when we find Trident seafood in our local Boston grocery stores.

Pollock is a very common white fish that is easily caught off the coast in Alaska. Most fish sticks are made of pollock. It is not a prized fish like the salmon or halibut, but it is pretty tasty, mild and does very well in this chowder.

Fish Chowder

• 2 strips bacon (about 2 ounces), finely chopped
• 1 tablespoon unsalted butter
• 1 onion, minced (about 1 cup)
• 1/4 cup dry white wine
• 2 medium russet potatoes, peeled and cubed (about 2 1/2 cups)
• 2 carrots chopped
• 1 cup corn, (I used corn on the cob and cut it off right before I put it in the pot)
• 4 cups chicken stock
• 1 thyme sprig
• Coarse salt and freshly ground pepper
• 1 cup whole milk
• 1 1/2 pounds skinless Pollock, cut into 1 1/2-inch pieces

Directions

1. 1. Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add onion and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
2. 2. Add potatoes, carrots, corn, stock, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes if the fish is at room temperature, 5-6 if the fillets are frozen Season with salt and pepper; serve immediately.
3.