Boston Fish Chowder
- 1/4 pound diced country bacon or salt pork
- 2 large onions, peeled and diced
- 2 bay leaves
- 1 teaspoon chopped fresh thyme
- 6 unpeeled new potatoes, cut in 3/4- to 1-inch dice
- 3 cups strong fish stock (frozen fish stock is available in many supermarkets)
- 2 cups heavy cream
- 2 pounds pollock, haddock or cod, bones and skin removed
- Salt and freshly ground pepper to taste
- In a large pot fry the bacon or salt pork for 5 minutes.
- Drain off some of the fat, then add onions, bay leaves and thyme.
- When onions are translucent, add potatoes and fish stock; simmer until potatoes are tender, 12 to 15 minutes.
- Add cream and whole fillets of fish, and simmer 2 to 3 minutes.
- Season with salt and pepper.
- Ladle into soup plates, trying not to break up the fish.
- 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)