The hubby usually is not a soup fan. “It is not heavy enough,” he says. This chowder, however, did manage to get a stamp of approval.
Fish Chowder (a variation of this recipe from NPR)
- 4 slices bacon, diced
- 1/3 cup butter
- 2 large onions, chopped
- 4 garlic cloves, microplaned
- 3 bay leaves
- 1 tbsp chopped fresh thyme
- 8 to 10 baby potatoes, peeled and cut into 1/4-inch slices or 1/2-inch dice
- 3 cups fish or shrimp stock
- 2 tsp Worchestershire sauce
- 2 cups heavy cream
- 3 1/2 pounds boneless, skinless fish fillets
- 2 tbsp chopped parsley
- Salt and pepper to taste
Cook bacon in a heavy soup pot, over low heat, stirring, until beginning to crisp. Add the butter, onions, bay leaves, garlic, and thyme and cook, stirring, until the onions are tender but not browned.
Add the potatoes and stock. Bring to a boil, reduce the heat and simmer until the potatoes are fork tender. Remove the bay leaves and stir in the fish fillets and cream. Simmer (do not boil!) until the fish is cooked through and beginning to flake, 8 to 10 minutes. The fish will come apart in large chunks. Season with salt and black pepper to taste. Garnish with the parsley. Serves 6.