Cook the Bacon and Aromatics

• Sauté the bacon – In a large pot over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
• Sauté the vegetables – Add the diced onion and celery to the pot and cook for 4-5 minutes, stirring occasionally, until softened.
• Add garlic and butter – Stir in the minced garlic and butter, cooking for another 1 minute until fragrant.

Make the Broth

• Stir in the flour – Sprinkle the flour over the vegetables and stir well, cooking for 1-2 minutes to remove the raw flour taste.
• Add liquids and seasonings – Slowly pour in the fish stock and clam juice, stirring continuously to prevent lumps.
• Add potatoes and herbs – Stir in the diced potatoes, bay leaf, thyme, salt, black pepper, and smoked paprika (if using). Bring to a gentle simmer and cook for 15-20 minutes, or until the potatoes are tender.

Cook the Fish and Finish the Chowder

• Add the fish – Gently stir in the white fish pieces and let them simmer for 5-7 minutes, or until cooked through and flaky.
• Stir in the cream and milk – Reduce heat to low and add the heavy cream and whole milk, stirring to combine. Let the chowder warm through without boiling.
• Adjust seasoning – Taste and adjust with additional salt, pepper, or a splash of lemon juice for brightness.

Serve and Garnish

• Remove the bay leaf – Discard before serving.
• Garnish and serve – Sprinkle crispy bacon and chopped parsley over each bowl. Serve hot with crusty bread or oyster crackers.