This recipe is from Elise Smith as part of the Massachusetts Seafood Ambassador Program led by Eating with the Ecosystem.

Ingredients
2 TBSP Butter
1 medium Onion (chopped)
3 Carrots (Diced)
3 potatoes (cubed)
3 cups broth ( I used Chicken broth)
½ Cup cooking wine
1/2LB Bacon
1-2 LB Haddock
3 Cups fresh or frozen corn
1TBSP Flour
2TBSP Water
1/2C Heavy Cream or Half & Half
Salt, pepper, celery seed, Bay Leaf, Oregano
2-3 Sprigs Parsley to garnish

Directions
Start by cooking bacon in a large pot, drain off some of the grease if you prefer but make sure to reserve some in the pot, remove the bacon to a plate.

Add butter and onion to pot and sauté until onion is translucent. Add carrots and potatoes and sauté another minute or two. Add cooking wine and sauté another minute. Pour in chicken broth and water and bring to a boil — reduce heat to medium high and cook until potatoes are tender (10—15 minutes).

Cut up haddock into bite size pieces and add to pot and cook on medium high 7—12 minutes until fish is able to be flaked wth a fork.

Add in corn and bacon and reduce to low. Mix flour and water in a cup and whisk until smooth and add to pot. Bring pot back to a boil for 2 minutes. Add seasonings. Reduce pot to a simmer and add cream. Do not boil the chowder once the cream is added just warm it stirring frequently.

Serve with a garnish of parsley!

These recipes are brought to you as part of the Massachusetts Seafood Ambassador program led by @eating_with_the_ecosystem. Funding is provided by the proud commercial fishermen of MA from permit fees at no additional cost to the fishermen via @massmarinefisheries Seafood Marketing Grant Program.
Please follow my fellow seafood ambassadors for more inspiration @jennyshearawn @thespicegirl__ @chrissytherd @fearlesseating @fvmidnightourscallops