BOSTON FISH CHOWDER

Boston Fish Chowder image

Provided by Marian Burros

Categories dinner, quick, one pot, soups and stews, main course

Time 28m

Yield 8 to 10 servings

Number Of Ingredients 9

Ingredients

1/4 pound diced country bacon or salt pork
2 large onions, peeled and diced
2 bay leaves
1 teaspoon chopped fresh thyme
6 unpeeled new potatoes, cut in 3/4- to 1-inch dice
3 cups strong fish stock (frozen fish stock is available in many supermarkets)
2 cups heavy cream
2 pounds pollock, haddock or cod, bones and skin removed
Salt and freshly ground pepper to taste

Steps:

In a large pot fry the bacon or salt pork for 5 minutes. Drain off some of the fat, then add onions, bay leaves and thyme.
When onions are translucent, add potatoes and fish stock; simmer until potatoes are tender, 12 to 15 minutes.
Add cream and whole fillets of fish, and simmer 2 to 3 minutes. Season with salt and pepper.
Ladle into soup plates, trying not to break up the fish. Chowder is traditionally served with cream biscuits or common crackers.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 28 grams, Fiber 2 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 702 milligrams, Sugar 3 grams, TransFat 0 grams

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