2baby carrotspeeled and cut crosswise into 1/4-inch-thick slices
6ozassorted new potatoesscrubbed and chopped
½small yellow onionfinely chopped
1slicethick-cut baconcoarsely chopped
1bay leaf
2tspfresh thyme leaves
1Tbspunbleached all-purpose flour
½cuporganic chicken stock
1cupwhole milk
1lbwild-caught cod filletskinned and cut into strips
½cupplain goldfish crackers
Instructions
In a large saucepan, heat the oil over medium-high heat until shimmering. Add the carrots, potatoes, onion, bacon, bay leaf, and thyme and cook, stirring until the bacon is crisp and the potatoes have softened, 5 to 7 minutes
Sprinkle with the flour and continue to stir until the ingredients are well coated. Add the stock and milk all at once and cook until the broth has thickened, 5 to 7 minutes
Add the fish and continue cook, stirring, until the fish is opaque and starting to flake, about 5 minutes. Discard the bay leaf
Ladle the warm chowder into bowls and garnish each serving with the crackers
Notes
NOTES: When I prepared this, Fiorina was just turning one year, so I pureed the chowder for her to try. Now, that she's 14-month old, she enjoys eating it the way we are