Classic New England Fish Chowder Recipe
Ingredients
| 1/2 pound bacon, 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 | |
| 1 large baking potato, peeled and cut into 1/2-inch dice | ||
| Two 8-ounce bottles clam juice or 2 cups reduced-sodium chicken broth | ||
| Half and Half | 1 Cup (16 tbs) | |
| 2 to 2 1/2 pounds cod, haddock, or ocean perch fillets, 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.
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.
Chef
