Teresa's Recipes
Boston Fish Chowder
This Boston Fish Chowder is a heartwarming and satisfying dish, with a creamy base brimming with tender chunks of white fish, crisp bacon, and a medley of vegetables. A classic recipe rooted in New England's culinary tradition, it's the perfect comfort food to warm your soul on cold evenings.
Ingredients
- 2 tablespoons, finely chopped Fresh parsley
- to taste Salt and pepper
- 1 teaspoon, finely chopped Fresh thyme
- 1 cup Heavy cream
- 1 pound, cut into chunks White fish fillets
- 4 cups Fish stock
- 2 large, diced Potatoes
- 1 large, diced Carrot
- 2 stalks, diced Celery
- 1 large, diced Onion
- 6 strips, chopped Bacon
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 20g
- Carbs: 20g
- Protein: 25g
- Sodium: 500mg
- Sugar: 5g
Instructions
- 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.
- 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.
- 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.
- 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.
- Stir in the heavy cream and the chopped fresh thyme. Season the chowder with salt and pepper to your taste.
- Let the chowder simmer for an additional 5 minutes to heat through.
- Serve your Boston Fish Chowder hot, garnishing each bowl with the crispy bacon and the chopped fresh parsley. Enjoy!