Boston Fish Chowder

  1. In a large pot fry the bacon or salt pork for 5 minutes.
  2. Drain off some of the fat, then add onions, bay leaves and thyme.
  3. When onions are translucent, add potatoes and fish stock; simmer until potatoes are tender, 12 to 15 minutes.
  4. Add cream and whole fillets of fish, and simmer 2 to 3 minutes.
  5. Season with salt and pepper.
  6. Ladle into soup plates, trying not to break up the fish.
  7. Chowder is traditionally served with cream biscuits or common crackers.

country bacon, onions, bay leaves, thyme, potatoes, fish, heavy cream, haddock, salt

Taken from cooking.nytimes.com/recipes/4644 (may not work)

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