sure, you can make with cheeks or any fish. add fish last as does not take long to cook. cheeks can turn rubbery fast if over cooked. to me, the cheeks have an almost scallop consistency.
CHOWDER:
8 slices bacon, chopped
2 small onions , chopped fine
2 carrot chopped fine or shredded
2 celery ribs chopped fine
4 TBS unsalted butter
1 tsp paprika
16 oz bottle clam juice
2 cups water
1 cup heavy cream
2 russet potatoes (about 1 lb)
1 small can sweet corn or equiv.
1 1/2 lbs cheeks or white fish fillet such as cod etc.
4 TBS minced fresh parsley
In heavy suacepan, cook bacon over moderate heat, stirring until crisp and transfer with slotted spoon to paper towels to drain. Pour off fat and in pan, cook onion, carrot and celer in butter over low heat, until softened.
Sprinklie flour over mixture and cook, stirring, 3 minutes. Stir in paprikak and cook stirrring 30 seconds. Add clam juice, water and cream and bring to boil stirring occasionally.
while mixture is coming to a boil, peel potato and cut into 1/4" dice. Add potato and corn to mixture and simmer chowder, uncovered for 12 minutes. Stir in cheeks or fish and simmer until just cooked through. Stir in parsley , bacon and salt and pepper to taste and serve.
