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

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)