Classic Fish Chowder
This hearty soup's roots run deep in the coastal communities of New England, where generations have savored its creamy broth and tender morsels of fresh-caught fish.
Equipment
- large pot or Dutch oven
Ingredients
- 2 pounds white fish fillets (such as cod, haddock, or halibut), cut into 1-inch cubes
- 4 slices bacon, diced
- 1 large onion, diced
- 3 stalks celery, diced
- 3 medium potatoes, peeled and diced
- 4 cups fish or vegetable broth
- 2 cups milk
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- to taste salt and black pepper
Instructions
- In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot, reserving the rendered fat.
- Sauté the onions and celery in the bacon fat until softened, about 5-7 minutes. Add the diced potatoes, broth, milk, bay leaves, and thyme. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Gently stir in the cubed fish and continue to cook for an additional 5-10 minutes, or until the fish is cooked through. Remove the bay leaves, season with salt and pepper to taste, and serve the fish chowder hot, garnished with the reserved crispy bacon.
- To enhance the flavor and texture of your fish chowder, consider adding a tablespoon of butter or heavy cream at the end of the cooking process.
- Additionally, feel free to experiment with different types of fish or seafood, such as shrimp or scallops, to suit your personal preferences.
Notes
The humble fish chowder, when prepared with care and quality ingredients, can elevate the soul and nourish the body.