Ingredients: |
Ingredients: 4 oz bacon
2 medium onions, diced
1 T fresh thyme (1/2 T dried), leaves removed and chopped
2 dried bay leaves
2 lb Yukon Gold, PEI, or Maine potatoes (DO NOT use Russet), peeled and cut into 1 inch pieces
5 cups fish stock
salt and pepper to taste
2 lb skinless haddock or cod fillets, 1/3 inch thick or more
1 1/2 cups of half and half
2 T chopped fresh parsley
minced fresh chives
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Directions: |
Directions:Heat a heavy stock pot over low heat and cook bacon until crispy. remove to paper towels to drain. Crumble and set aside.
In the same pan, add butter, onion, thyme and bay leaves. Saute, stirring occasionally for about 8 minutes, until onions are softened, but not brown.
Add potatoes and stock. If the stock doesn't cover the potatoes, add enough water to cover them. Bring to a boil, cover, and cook potatoes vigorously, until they are soft on the outside but still firm in the center. If the stock hasn't thickened lightly, smash a few potato pieces against the sides of the pot and cook a few moments longer until they release their starch.
Reduce heat to low and season aggressively with salt and pepper (you want to almost over season the chowder now in order to keep from stirring too much after the fish is added). Add fish and cook over low heat for 5 minutes. then, remove the pot from the heat and allow the chowder to sit for 10 minutes (the chowder will continue cooking)
Gently stir in the half and half and taste for salt and pepper. Let the chowder sit for up to an hour to get the flavors to meld. When ready to serve, heat gently, don't boil.
To serve, mound fish, onions and potatoes in the center of soup plates or bowls, ladle the creamy broth around. Top with chives, parsley, and crumbled bacon.
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This recipe for New England Fish Chowder is from