Boston Fish Chowder

Ingredients

• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    415 calories; 28 grams fat; 15 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 24 grams protein; 152 milligrams cholesterol; 498 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 to 10 servings

Preparation

1. 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.
2. When onions are translucent, add potatoes and fish stock; simmer until potatoes are tender, 12 to 15 minutes.
3. Add cream and whole fillets of fish, and simmer 2 to 3 minutes. Season with salt and pepper.
4. Ladle into soup plates, trying not to break up the fish. Chowder is traditionally served with cream biscuits or common crackers.

28 minutes