New England Fish Chowder

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pot.

2. 2

   Add butter to the bacon fat. Once melted, add the diced onion and celery. Sauté for 5-6 minutes until softened and translucent. Add minced garlic and cook for another minute until fragrant.

3. 3

   Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux. This will help thicken your chowder and prevent a raw flour taste.

4. 4

   Gradually pour in the fish stock while stirring constantly to prevent lumps. Add the diced potatoes, bay leaves, and fresh thyme sprigs. Bring to a gentle simmer.

5. 5

   Cook for 12-15 minutes until the potatoes are tender when pierced with a fork but not falling apart. The broth should start to thicken slightly.

6. 6

   Reduce heat to low and add the whole milk and heavy cream, stirring gently. Season with salt and black pepper to taste.

7. 7

   Gently add the fish chunks to the pot, nestling them into the creamy broth. Simmer very gently for 5-7 minutes until the fish is just cooked through and flakes easily. Be careful not to stir too vigorously or the fish will break apart.

8. 8

   Remove the bay leaves and thyme sprigs. Taste and adjust seasoning as needed.

9. 9

   Ladle the chowder into bowls and top with crispy bacon pieces and fresh chopped parsley. Serve immediately with oyster crackers on the side.