A hearty and creamy chowder featuring cod and savoy cabbage, perfect for a comforting meal.
Cook the diced pancetta in a large saucepan over medium heat until crispy.
Ensure the pancetta is evenly diced for consistent cooking.
Remove the pancetta with a slotted spoon and set aside on a paper towel-lined plate.
Save the rendered fat for added flavor in the next steps.
Add the diced onion to the pan and sauté in the pancetta drippings until softened and golden.
Stir frequently to prevent the onion from burning.
Pour in the clam juice and add the diced potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
Cut the potatoes into even pieces for uniform cooking.
Stir in the shredded savoy cabbage and cook for 2 minutes until slightly wilted.
Avoid overcooking the cabbage to retain its texture.
Gently add the cod pieces and simmer until the fish is opaque and flakes easily.
Handle the fish carefully to keep the pieces intact.
Stir in the heavy cream, cooked pancetta, chopped chives, and season with salt and white pepper. Simmer for 1 minute.
Taste and adjust seasoning before serving.
Serve the chowder hot, garnished with additional chives if desired.
Pair with crusty bread for a complete meal.
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