New England Fish Chowder
Ingredients
-
1
pound
cod or other fish or combination of seafood
-
4
strips
bacon
-
4
tablespoons
unsalted butter
-
1
large
onion (small dice)
-
4
stalks
celery (small dice)
-
2
large
carrots (small dice)
-
2
medium
potatoes (cut into ¼-inch cubes)
-
1
cup
corn kernels (fresh or frozen)
-
1
teaspoon
fresh thyme leaves (chopped)
-
½
cup
all-purpose flour
-
3
cups
milk
-
½
cup
heavy cream
-
½
teaspoon
black pepper
-
2
cups
chicken stock
Instructions
- Cook the bacon in a large pot over medium-high heat until almost done.
- Add butter, onion, celery, and carrots to the pot and cook for 4-6 minutes.
- Reduce heat to low and add flour to make a roux, cooking for 5-7 minutes without browning.
- Heat the chicken stock in a separate saucepan and then add it to the roux, whisking well.
- Stir in potatoes, corn, and thyme into the pot.
- Add milk and heavy cream, bring to a light boil, then reduce to a simmer for 30-45 minutes.
- Add cod and black pepper, simmer for an additional 15-20 minutes until fish is cooked.
- If the soup is too thick, add water as needed.
Nutrition Facts (estimated)
Servings
8
Calories
380
Total fat
21g
Total carbohydrates
30g
Total protein
20g
Sodium
298mg
Cholesterol
81mg
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