Boston Fish Chowder

1. 1

   In a large pot fry the bacon or salt pork for 5 minutes.

2. 2

   Drain off some of the fat, then add onions, bay leaves and thyme.

3. 3

   When onions are translucent, add potatoes and fish stock; simmer until potatoes are tender, 12 to 15 minutes.

4. 4

   Add cream and whole fillets of fish, and simmer 2 to 3 minutes.

5. 5

   Season with salt and pepper.

6. 6

   Ladle into soup plates, trying not to break up the fish.

7. 7

   Chowder is traditionally served with cream biscuits or common crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.