SERVES 6 – 8

We altered this chowder recipe from the Crane Brook Restaurant & Tea Room by replacing hard-to-find smoked cod with smoked haddock.

FOR THE CHOWDER:
2 oz. boneless salt cod
4 strips bacon, diced
1 small yellow onion, peeled and diced
1 green pepper, finely diced
4 stalks celery, finely diced
1 1/2 lbs. red potatoes, peeled and cut into 1/2'' cubes
1 cup fish stock
3 cups milk
2 cups heavy cream
1 lb. fresh cod filet, cut into 2'' pieces
3 oz. boneless smoked haddock (finnan haddie),
   finely diced
Salt and freshly ground black pepper

FOR THE GARNISH:
2 tbsp. butter, melted
1/2 tsp. paprika
Salt and freshly ground black pepper
Day-old sourdough French bread, cut into 2'' pieces,
   about 2 cups
3 tbsp. finely chopped chives

1. Soak salt cod in a bowl of water in refrigerator for 24 hours, changing water 3–4 times. Drain on paper towels and finely dice.

2. Cook bacon in a large pot over medium-low heat until crisp, about 15 minutes. Add onions, green pepper, and celery, and cook, stirring, until soft, about 15 minutes. Stir in potatoes, fish stock, milk, and cream. Increase heat to medium, cover, and simmer until potatoes are tender, about 10 minutes.

3. Add salt cod, fresh cod, and smoked haddock to chowder, cover, remove from heat, and set aside to "steep" for 30 minutes. Season to taste with salt and pepper.

4. Preheat oven to 350°. For croutons, combine butter, paprika, and salt and pepper to taste in a large bowl. Add bread. Toss to coat, then bake on a cookie sheet until golden brown, about 10 minutes. Ladle chowder into bowls and top with croutons and chives.