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.