Classic New England Fish Chowder Recipe

This Classic New England Fish Chowder is a comforting and hearty dish that combines tender chunks of fresh fish with potatoes, onions, and seasonings in a creamy and flavorful broth. This recipe is easy to make and perfect for cold winter nights or any time you're craving a delicious seafood soup. Serve with crusty bread or oyster crackers for a complete meal.

Ingredients

• 1 lb white fish fillets (such as cod or haddock)
• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 cups potatoes, peeled and diced
• 2 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. In a large soup pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside.
2. In the same pot with the bacon grease, add the chopped onion and garlic. Cook until the onion is translucent and the garlic is fragrant.
3. Add the diced potatoes, chicken broth, milk, and cream to the pot. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.
4. While the potatoes are cooking, cut the fish fillets into bite-sized pieces. Season the fish with salt, pepper, and dried thyme.
5. In a separate small bowl, whisk together the all-purpose flour with a few tablespoons of water to make a slurry. Slowly pour the slurry into the simmering soup pot, stirring constantly until the soup has thickened slightly.
6. Add the fish pieces to the pot and simmer for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
7. Taste the chowder and season with additional salt and pepper if needed.
8. Serve the fish chowder hot, garnished with the crispy bacon and chopped fresh parsley.
9. Enjoy!

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