Smoky Fish Chowder

cooking.nytimes.com

I love food! I do not eat gluten, dairy or meat, except for seafood. I am wife, mom, grandmother, artist, teacher and seeker

3 ounces bacon (about 3 to 4 slices), diced

3 tablespoons unsalted butter

2 medium leeks, white and light- green parts, thinly sliced

¾ teaspoon kosher salt, more as needed

¼ teaspoon hot smoked paprika

¼ cup dry white vermouth or white wine

2 cups fish stock, store-bought or homemade

½ pound fingerling potatoes, sliced into ¼-inch rounds

3 thyme sprigs

2 cups whole milk

10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

Directions at cooking.nytimes.com

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