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Classic New England Fish Chowder

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Ingredients
  Bacon 1⁄2 Pound, cut crosswise into thin strips
  Unsalted butter 2 Tablespoon
  Onions 2 Large, sliced
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Thyme 1⁄4 Teaspoon
  Baking potato 1 Large, peeled and cut into 1/2-inch dice
  Clam juice/2 cups reduced sodium chicken broth 16 Ounce
  Half and half/Milk 1 Cup (16 tbs)
  Cod fillets/Haddock / ocean perch fillets 2 1⁄2 Pound, cut into 1 1/2-inch pieces
Directions

1. In a large saucepan, cook the bacon over medium heat until it is browned and crisp, about 10 minutes. Transfer the bacon to paper towels to drain and set aside. Pour off all but 2 tablespoons of the fat.
2. In the same saucepan, warm the butter in the bacon fat until the butter is melted. Add the onions, salt, pepper, and thyme, and saute until the onions are tender and lightly golden but not browned, about 5 minutes.
3. Add the potato and stir well to coat. Stir in the clam juice and half-and-half, and bring to a boil. Reduce the heat to low, cover the pan, and simmer until the potato is just tender, 5 to 7 minutes.
4. Add the fish and reserved bacon, cover, and simmer gently until the fish is firm and just opaque, 5 to 10 minutes.
5. Ladle the chowder into 4 soup bowls and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Stewed
Ingredient: 
Fish
Interest: 
Quick, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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