Description
This chowder is loaded with fish, potatoes and cream.
Ingredients
Scale
- 4 oz. salt pork
- 2 Tbsp butter
- 2 medium onions, chopped
- 6–8 sprigs thyme, leaves only
- 2 bay leaves
- 2 lb. potatoes (about 5-6), diced
- 2 bottles clam juice
- 1 can chicken broth
- 2 c. water
- 3 lb. haddock, skinned & boned
- 1–1/2 c. heavy cream
- 1 c. half & half
- Render fat from salt pork. R
Instructions
- Render fat from salt pork. Remove pieces. Add butter, onions, thyme & bay leaves; cook 5-8 minutes. Add potatoes, clam juice, chicken stock & water to half fill an 8 qt stockpot. Make sure you slightly cover the potatoes. Cook potatoes 10 minutes. Add salt & pepper. Add fish and cook for 5 minutes. Remove pan from heat; let sit for 10 minutes. Gently stir in cream.
- * Can substitute milk for some or all of the cream, depending on how rich you would like the chowder. Try to keep the stirring to a minimum so the pieces of the fish stay as whole as possible.
- Prep Time: 15 mins
- Cook Time: 30 mins