It was time to take our sweet puppy to the vet for her annual check-up. The visit was brief and uncomplicated, allowing us to return home and relax, with plenty of time to get dinner on the table.
POTATO AND BACON CHOWDER
12 ounces bacon, diced
3 tablespoons butter
1 onion, chopped
3 tablespoons flour
4 cups milk
1 pound potatoes, cut into bite-sized pieces
1 1/2 pounds white fish, diced
1 1/2 cups corn kernels, cut from the cob
salt and freshly ground black pepper
In a large pot, cook the bacon, stirring occasionally, over medium-high until crispy, about 8 minutes, transfer to paper towels. Melt butter in the bacon fat, add the onion to the pot and cook, stirring occasionally, over medium heat until soft, about 5 minutes. Sprinkle the flour over the onion and cook, stirring often until the flour is well incorporated, about 2 minutes. Add the milk and stir, scraping up any browned bits from the bottom of the pot. Add the potatoes and cook until tender, about 10 minutes. Add the fish and corn and simmer over medium heat until the fish flakes easily, 3 to 5 minutes. Divide the chowder among bowls, top with the chives and bacon.