Corn and Clam Chowder

Corn & Cod Chowder

I adapted this chowder from http://www.epicurious.com/recipes/food/views/summer-corn-and-cod-chowder-51101050 when I discovered cod and corn in the freezer. It works beautifully gluten-free, although it features bacon (just a wee bit for flavor), milk, and half-and-half; therefore, its low-fat and low-acid status are questionable.  It did not meet Maudemarie's approval, alas, but I liked it with GF cornbread (recipe coming soon). I imagine this chowder would work well with grilled cheese sandwiches.

Ingredients

• 3 slices bacon
• 1 cup (or so) celery, 
• diced2 tablespoons all-purpose GF flour (I use Bob's Red Mill)
• 2 medium Yukon gold potatoes, peeled and diced into 1/2 inch cubes
• 2 cups 2 percent milk (I will try skim milk next time)
• 2 cups chicken broth
• 2 teaspoons (or more) finely chopped fresh thyme
• 3/4 teaspoon kosher salt
• 1/4 teaspoon (or less) freshly ground black pepper
• 3/4 pound cod, skin removed, chopped
• 2 1/2 cups cups fresh or frozen corn kernels
• 1/4 cup fat-free half-and-half

Directions
In a large saucepan, cook bacon over medium heat until crisp, about 6 minutes. Transfer to a towel to soak up the oil, then crumble. In same pan, sauté celery for a few minutes until tender. Add flour; cook, stirring frequently, 2 minutes. Stir in potatoes, milk, broth, thyme, salt and pepper; bring to a boil. Reduce heat to medium-low; simmer 10 minutes or more. Stir in fish, corn and 2/3 bacon; simmer 5 minutes. Stir in half-and-half; simmer 2 minutes. Ladle into bowls and garnish with remaining bacon.