Serves 4

Prep Time: 20 minutes

Cook Time: 35 minutes

Ingredients:

·         4 slices thick-cut bacon, chopped

·         1 tablespoon olive oil, if needed

·         1 small yellow onion, diced

·         2 celery ribs, diced

·         2 garlic cloves, minced

·         2 tablespoons all-purpose flour

·         3 cups seafood stock, chicken stock, or vegetable stock

·         2 medium Yukon gold potatoes, diced

·         2 cups roasted corn kernels, fresh or frozen

·         1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

·         1/2 teaspoon smoked paprika

·         1/2 teaspoon kosher salt, plus more to taste

·         1/4 teaspoon black pepper

·         4 barramundi fillets, about 3-5 oz each, cut into large chunks

·         1 cup whole milk or half-and-half

·         1/2 cup heavy cream

·         2 tablespoons chopped fresh parsley or chives, for garnish

·         Optional: oyster crackers or crusty bread, for serving

Directions:

1.    Roast the corn: If using fresh corn, char kernels in a dry skillet over medium-high heat for 4–5 minutes, stirring occasionally, until lightly browned. If using frozen corn, thaw before adding.

2.    Cook the bacon: In a large pot or Dutch oven over medium heat, cook bacon until crisp. Transfer bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.

3.    Sauté the aromatics: Add onion and celery to the pot and cook for 4–5 minutes, until softened. Add garlic and cook for 30 seconds more.

4.    Build the chowder base: Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in stock, scraping up any browned bits from the bottom of the pot.

5.    Simmer the potatoes: Add potatoes, roasted corn, thyme, smoked paprika, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 12–15 minutes, until potatoes are tender.

6.    Cook the barramundi: Add barramundi chunks and simmer gently for 5–7 minutes, until the fish is opaque and flakes easily. Avoid boiling so the fish stays tender.

7.    Finish the chowder: Stir in milk or half-and-half and heavy cream. Heat gently for 2–3 minutes, then taste and adjust seasoning.

8.    Serve: Ladle chowder into bowls and top with crispy bacon, parsley or chives, and a sprinkle of black pepper. Serve with oyster crackers or crusty bread if desired.