Easy Soups

New England Fish Chowder

By An Edible Mosaic

Prep Time:  15 min

Beef bacon Onion, carrot, celery, garlic & thyme Dry white wine Fish stock (or water + salt) Bay leaf Salt & black pepper Yellow or golden potato Milk & heavy cream Fresh white fish fillets (such as haddock)

Cook Time:  30 min

Ingredients

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Make sure to use whole milk in this recipe (not low-fat) to avoid curdling. Or swap out the whole milk for half and half for even more richness.

Pro tip

Step 1

Heat a pot over medium to medium-high heat. Add the bacon and cook until crispy. Stir in the onion, carrot, and celery, and cook until starting to soften but not brown. Add the garlic and thyme and cook 30 seconds.

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Step 2

Add the wine and cook until reduced by about half, 2 to 3 minutes, stirring frequently.

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Step 3

Add the fish stock, bay leaf, salt, black pepper, and potato, and let it come up to a boil. Turn the heat down to low, cover the pot, and simmer until the veggies are fork-tender, about 5 to 10 minutes.

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Step 4

Stir in the milk and cream, and then add the whole fish fillets, making sure they are completely submerged in liquid. Cover the pot and cook until the fish is cooked, about 10 minutes. (The fish is done when it is opaque and flakes easily.)

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Step 5

Once the fish is cooked, use a wooden spoon to flake it into bite-sized pieces. Dig in!

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Rich & creamy with flaky white fish and lots of veggies.