Creamy Fish Chowder

Ingredients

• Unsalted butter (2 tablespoons)
• Onion (1 medium, diced)
• Garlic (2 cloves, minced)
• Potatoes (2 medium, peeled and diced)
• Fish stock (4 cups)
• Fresh thyme (1 teaspoon, chopped)
• Bay leaf (1)
• Salt (to taste)
• Black pepper (to taste)
• White fish fillets (such as cod or haddock) (1 pound, cut into bite-sized pieces)
• Heavy cream (1 cup)
• Fresh parsley (for garnish, chopped)

Instructions

1. In a large pot, melt the unsalted butter over medium heat until bubbly.
2. Add the diced onion and minced garlic, sautéing until the onions are soft and translucent, about 5 minutes.
3. Stir in the diced potatoes, fish stock, chopped thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low. Let it simmer until the potatoes are tender, approximately 15 minutes.
4. Carefully add the white fish pieces to the pot. Cook for about 5 minutes, or until the fish is opaque and cooked through.
5. Pour in the heavy cream and stir gently to combine. Heat through without boiling, allowing the flavors to meld, about 2-3 minutes.
6. Remove the bay leaf, and taste the chowder, adjusting the seasoning with salt and pepper if necessary.
7. Ladle the chowder into bowls and garnish with freshly chopped parsley before serving.