Melt the butter in a Dutch Oven or stock pot over medium heat. 1 tablespoon butter
Add the shallots and cook, stirring frequently, for about 2 minutes. Stir in the garlic and cook an additional 30-60 seconds.
1/2 cup shallots, 2 cloves garlic
Carefully pour in the wine and cook until reduced by half, scrapping up any browned bits stuck to the bottom of the pan.
1/2 cup white wine
Once reduced, add the seafood stock, potatoes and thyme. Season with salt and pepper.
2 cups seafood stock, 2 pounds Yukon gold potatoes, 1 teaspoon dried thyme, salt, pepper
Bring to a boil, then reduce heat to simmer until the potatoes are almost finished cooking, about 7-10 minutes. It’s good if they are still a little hard as they will finish cooking once the cod is added.
Add the heavy cream to a small pot and heat on medium until warm, not simmering or boiling.
1 1/2 cups heavy cream
Season the cod lightly with salt and pepper and add to the pot along with the warmed cream.
1 1/2 pounds cod fish
Continue to cook on low for about 7-10 minute or until the fish is coked through and the potatoes are tender. The fish will fall apart some once fully cooked.
Taste and adjust seasoning, as needed.
Allow the chowder to cool some, then serve topped with fresh thyme or cooked, crumbled bacon, if desired.