New England Fish Chowder
Recipe by: Martha Mathewson
“Here’s a very decadent fish chowder that isn’t too difficult to make and can be made for freezer inventory!”
- 8 cups strong fish stock
- ½ pound meaty bacon, cut into strips
- 2 tbsp. Butter
- 2 medium onions, cut into ½ inch dice
- 4 medium carrots, shredded
- 8 sprigs fresh thyme, or 2 tbsp. dried thyme leaves
- 2 dried bay leaves
- 2 pounds Yukon Gold potatoes, peeled and chopped into ½ inch dice
- kosher salt and black pepper
- 3 pounds skinless white fish fillets (haddock, cod, pollock), all bones removed
- 2 cups heavy cream
- MAKE STOCK: For strong stock, reduce regular stock by up to ½. If done ahead, heat before using in recipe.
- COOK BACON: Cook bacon in 8 quart pot, along with butter, until brown and crispy.Remove bacon with slotted spoon and set aside.
- SWEAT ONIONS AND CARROTS, THEN ADD POTATOES AND STOCK: Addonions and carrots, thyme and bay leaves to the pot and cook, stirring occasionally until the onions are softened, but not browned. Add potatoes and stock.
- Turn up the heat and bring to a boil. Cook potatoes until just cooked through. If the stock is not slightly thickened, smash some of the potatoes on the side of the pot and cook a bit longer to release their starch. Reduce heat; season assertively with salt and pepper.
- ADD FISH AND COOK GENTLY: Lay the fish on top of the potatoes; cover and cook gently for at least 10 minutes. Remove the pot from the heat and let stand, covered, 10
minutes more, so that the fish cooks through. (NOTE: I let the soup simmer gently here
for awhile – up to an hour – to let the flavors “marry”)
- ADD CREAM AND ADJUST SEASONINGS: Gently stir in the cream. Adjust seasonings and add bacon bits. Let the soup heat through until the fish is very tender, but not shredded – it should have generous chunks. Serve promptly. For a totally decadent
serving, float a pat of butter on each serving of soup.