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Ingredients

• 2 cups whole milk
• 2 cups heavy cream
• 10 ounces smoked haddock or whitefish (fresh or frozen; remove skin and any bones)
• 1/2 cup extra virgin olive oil
• 4 ounces pancetta (sliced and diced into 1/2 inch pieces)
• 1 cup onion (medium dice)
• 1 cup celery (medium dice)
• 1/2 cup carrot (fine dice)
• 1/2 cup Yukon Gold potatoes (very fine dice)
• 1 cup Yukon Gold potatoes (medium dice)
• 2 teaspoon salt
• 1 pinch of freshly ground black pepper
• 3 tablespoons flat leaf parsley (rough chop)
• 1 teaspoon ground chili
• 2 teaspoons freshly squeezed lemon juice
• 1. In a heavy bottomed pan combine the cream, milk and haddock. Bring to a gentle simmer. Take the pan off the heat and allow to infuse at room temperature until cool.
• 2. In another pan, cook pancetta in 1/4 cup olive oil over low heat until the pancetta has shrunken in size, given off a little of its fat, and turned a light brown. Add onions, celery, carrots, black pepper and 2 teaspoons of salt. Cook
• 3. Add the potatoes to the pancetta and vegetables. Cook for about 10 minutes over low heat, then strain the cream into the vegetables. Flake the haddock into large chunks. Discard all skin, bones, and any dry bits. Add haddock to chowde
• 4. For one use only and never for print publication or any other media besides the web log serious eats.com without express written consent from the author.

• Tips

• • When infusing the haddock, think of making a cup of tea. You want to pull all the smoky flavors out into the cream. This will result in a deeply rich soup. Once you make this you will never go back to another chowder

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