With its all-American ingredients, this New England-style chowder is a comfort-food classic.

Ingredients

• 1/4 pound sliced bacon
• 1 tablespoon butter
• 2 onions, chopped
• 2 cups water
• 1 cup bottled clam juice
• 3/4 pound boiling potatoes (about 2), peeled and cut into 3/4-inch chunks
• 1 stalk celery, chopped
• 1/4 teaspoon dried red pepper flakes
• 1 1/4 teaspoons kosher salt
• 2 cups fresh (cut from about 3 ears) or frozen corn kernels
• 1 cup milk
• 1 cup heavy cream
• 1 1/2 pounds cod fillets, cut into 1 1/2-inch chunks
• 1/4 teaspoon freshly ground black pepper

Directions

1. In a large pot, cook the bacon until crisp. Drain the bacon on paper towels and crumble when cooled.
2. Add the butter and onions to the pot. Cook over moderately low heat, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Add the water, clam juice, potatoes, celery, red pepper flakes, and salt; bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 20 minutes.
4. Return the bacon to the pot. Add the corn, milk, and cream and simmer for 10 minutes. Stir in the cod and pepper. Bring back to a simmer and cook until just done, about 3 minutes longer.