Military-Inspired Seafood Chowder

1Chowder Base In a large pot, cook the diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.

2Add the chopped onion to the pot and sauté until soft and translucent, then add the minced garlic (2 cloves) and cook for another minute.

3Sprinkle the flour over the onion and garlic (2 cloves), stirring to coat, and cook for 1-2 minutes to eliminate the raw flour taste.

4Gradually pour in the fish or seafood stock (3 cups), stirring constantly to prevent lumps. Add the whole milk (2 cups), heavy cream (1 cup), bay leaf (1), thyme, salt, and pepper. Bring the mixture to a simmer, stirring occasionally, and cook until thickened.

5Seafood Add the chunks of fish, shrimp (1 pound), corn kernels (1 cup), and diced potatoes (1 cup) to the chowder. Simmer gently until the seafood is cooked through and the potatoes are tender, about 10-15 minutes.

6Finishing Touches Discard the bay leaf (1) and adjust the seasoning to taste, adding Old Bay seasoning for an extra layer of flavor if desired. Stir in the chopped parsley and remove the chowder from the heat.

7Serve the chowder hot, garnished with chopped fresh chives (2 tablespoons) and the reserved crispy bacon. Accompany with oyster crackers or crusty bread for a delightful meal.