New England Fish Chowder
Flaky white fish and potatoes in a creamy, old-fashioned broth, the humble dockside chowder that never goes out of style.
Ingredients (serves 4)
- 1.5 lb cod
- 3 tbsp butter
- 1 onion
- 2 stalks celery
- 3 potatoes
- 3 cups chicken stock
- 1.5 cups half and half
- 2 tbsp all-purpose flour
- 2 bay leaves
- 1/2 tsp dried thyme
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Save this recipeInstructions
- 1
Melt the butter in a large pot over medium heat. Cook the diced onion and celery until soft, about 6 minutes.
- 2
Stir in the flour and thyme and cook 1 minute.
- 3
Slowly whisk in the stock, then add the potatoes, peeled and cut into 1/2 inch cubes, and the bay leaves. Simmer until just tender, about 12 minutes.
- 4
Cut the cod into 1.5 inch chunks and season with salt. Stir the half and half into the pot, then nestle in the fish.
- 5
Simmer very gently until the fish is opaque and flakes easily, 6 to 8 minutes. Stir carefully to keep the chunks intact.
- 6
Discard the bay leaves, season with salt and pepper, and serve with oyster crackers.
