Boston Fish Chowder

Ingredients

• Fresh parsley (2 tablespoons, finely chopped)
• Salt and pepper (to taste)
• Fresh thyme (1 teaspoon, finely chopped)
• Heavy cream (1 cup)
• White fish fillets (1 pound, cut into chunks)
• Fish stock (4 cups)
• Potatoes (2 large, diced)
• Carrot (1 large, diced)
• Celery (2 stalks, diced)
• Onion (1 large, diced)
• Bacon (6 strips, chopped)

Instructions

1. Start by heating a large pot over medium heat. Add the chopped bacon and cook until it's crispy. Use a slotted spoon to remove the bacon, setting it aside on a paper towel, but leave the bacon fat in the pot.
2. In the same pot with the bacon fat, add the diced onion, celery, and carrot. Cook these vegetables until they are soft, which should take about 5 minutes.
3. Next, add the diced potatoes and fish stock to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender. This should take about 15 minutes.
4. Add the white fish fillets to the pot and cook for 5 minutes, or until the fish is cooked through and can easily flake with a fork.
5. Stir in the heavy cream and the chopped fresh thyme. Season the chowder with salt and pepper to your taste.
6. Let the chowder simmer for an additional 5 minutes to heat through.
7. Serve your Boston Fish Chowder hot, garnishing each bowl with the crispy bacon and the chopped fresh parsley. Enjoy!