4 ounces pancetta or bacon, cut into small dice
2 Tablespoons unsalted butter
2 1/2 Tablespoons mochiko (sweet rice) flour
2 medium onions, cut into 3/4 inch pieces
6-8 sprigs of thyme, leaves only
2 bay leaves
2 pounds all-purpose potatoes, in 1/3 inch slices
5 cups gluten free chicken stock (Be careful with chicken stocks – some contain wheat.)
freshly ground pepper
1 1/2 pounds haddock or cod and salmon fillets, 1 inch thick pieces
up to two cups of heavy cream, or 4 Tablespoons of gluten free sour cream or gluten free sour cream substitute
In a chowder pot (4-6 quart sized soup pot), fry the pancetta or bacon until crisp. Drain, and reserve the little pieces of fried meat on a plate off to the side.
Add the butter, onions, thyme and bay leaf to the pot and stir-fry until the onions are brown. This will take 6-8 minutes. Sprinkle with the mochiko flour.
Add the potatoes and stock plus enough water to cover the potatoes. Bring to a boil and simmer gently until the potatoes are just cooked through. Season the potato mixture with pepper and salt to taste. Add the cream or sour cream substitute. If you don’t want either cream, sour cream or the substitute sour cream in the soup, you can leave it out and just add a little lemon juice to balance the flavors at the end.
Now, add the fish chunks and cook gently for 5 minutes – don’t boil it. Do not stir much or the fish will break up. Cover the pan and allow to sit for 10 more minutes, which will finish the cooking of the fish.
Add the reserved pancetta or bacon. Taste the chowder and serve. You can sprinkle it with chopped parsley or chives, to dress it up.0