Ingredients: |
Ingredients: 3-4 pieces of bacon (recipe calls for salt pork but I use bacon)
2 TBS butter
2 medium onions, diced
Fresh thyme - dried if fresh unavailable
2 bay leaves
4-5 large Yukon gold potatoes, peeled and diced (not too small)
1 box of seafood stock (blue box at Market Basket)
kosher salt
2 1/2 pounds skinless cod or haddock fillets
About 3/4 cup heavy cream (I use half-n-half, the recipe calls for 1 1/2 cups heavy cream but I don't use that much)
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Directions: |
Directions:Heat heavy stock pot over low heat and add bacon. Cook bacon until very well done. Remove from pan, leave fat in pot. Save bacon for later
Add the butter, onions, thyme and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon for about 8 minutes, until the onions are softened but not browned.
Add the potatoes and stock. If the stock doesn't cover the potatoes add just enough water to cover them. Turn up the heat and bring to a boil. Cover and cook potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. I smash a few of the potatoes against the side of the pot and cook for another minute or two to release the starch and thicken the soup. Reduce the heat to low and season aggressively with salt and pepper. You almost want to over season the chowder at this point to avoid having to stir it too much once the fish is added.
Add the fish fillets, cover and cook over low heat for 5 minutes. Remove from heat and allow the chowder to sit for 10 minutes. The fish will finish cooking during this time.
Gently stir in the cram, taste for salt and pepper. I then sprinkle the remaining bacon over the top (or you can add to the broth when you put the potatoes in. |
This recipe for New England Fish Chowder "CHOWDA" is from