Step 1

Cook bacon in a large, dry pot over medium heat until crispy. Use a slotted spoon to remove the bacon from the pot, setting aside in a separate bowl. Drain the fat from the pot, leaving the drippings.

Step 2

Add butter and let melt. Then add celery, onion, and garlic to the pot. Sauté veggies for 3-4 minutes over medium heat until fragrant.

Step 3

Turn off heat, peel potatoes, and then dice them into ½ inch cubes.

Step 4

Add diced potatoes to the pot, and the clam juice, and bay leaves.

Step 5

Cover, and gently boil for 5-10 minutes until potatoes are just tender, stirring once.

Step 6

Add cream, large cod chunks, and crispy bacon. Stir.

Step 7

Cover and bring to a very gentle simmer for about 20 minutes, or until the cod is opaque and flaky.

Step 8

Carefully remove the bay leaves without pulling apart the fish too much, and season with salt and pepper.

Step 9

Gently stir and serve right away!