Soups and Stews - New England Fish Chowder
by Matt Musselman
||Creamy clam chowder alternative.|
- 1/2 lb white fish fillets (cod or haddock is best)
- 3 slices salt pork or 4 slices bacon
- 3 potatoes, cubed
- 1/2 onion, diced
- 2 Tbsp butter
- 1/2 cup heavy cream (half & half or milk work okay, but once you try it with cream, you'll never go back)
- 1/2 tsp thyme
- salt and pepper
||Cut potatoes into cubes. Add potatoes and 1 Tbsp of the butter into a pot, with enough water to cover them, and boil until they are soft and begin to crumble (about 30 - 40 min).
Meanwhile, cut the pork or bacon into small pieces, and fry in a saute pan with the diced onions until cooked. When the potatoes are done, pour pork, onions, and drippings into the pot with the potatoes.
Lower heat, and add the rest of the butter. Cut the fish into bite size pieces and add to the mixture, along with thyme. Salt and pepper to taste (I usually have to add quite a bit of salt, particularly if I'm using bacon instead of salt pork). If desired, you can also add some sliced green onions or parsley for color.
Simmer over low heat, stirring occasionally, until fish is cooked and flaky and soup starts to thicken from the potato starch (about 30 min).
Remove from heat, and stir in the cream. Serve with bread.
||about 3 medium sized bowls|
|Time to Make
||1 1/2 to 2 hours|