Boston Fish Chowder

Name: Boston Fish Chowder
Ingredients: 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

9 ingredients

7 steps

Ingredients

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

Directions

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.