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John's New England Fish Chowder

Source of Recipe


John Philcox






List of Ingredients



• 2 ounces smoked bacon
  
• 2 Tbsp butter
  
• 2 medium onions, diced
  
• 1/2 cup chopped leeks
  
• 1/2 cup chopped celery
  
• 1 tsp fresh thyme
  
• 1 bay leaf
  
• 6 Maine or Yukon Gold potatoes, peeled and sliced 1/4-inch thick
  
• 4 cups fish stock
  
• Salt and pepper to taste
  
• 3 lbs. cod or haddock fillets
  
• 2 cups heavy cream
  
• 2 Tbsp fresh chives
  
• 2 Tbsp fresh parsley
  






Instructions



1. In a large saucepan, cook the bacon over medium heat until it begins to render its fat. Add the butter, onions, leeks, celery, thyme and bay leaf. Cook gently until the vegetables are soft, about 5 minutes.
   
   
2. Add the potatoes and fish stock, and cook about 10 minutes. (The potatoes should be still firm in the center.) Season the broth with salt and pepper to taste.
   
   
3. Add the fish and simmer for about 5 more minutes. Add the cream and continue cooking over low heat just until everything is hot. Add the chives and parsley, and serve with Pilot crackers, common crackers, or toasted French bread slices.
   
   Serves 6