Classic Fish Chowder

Ingredients

• 1 lb white fish fillets (cod or haddock), cut into chunks
• 4 slices bacon, chopped
• 1 small onion, diced
• 2 stalks celery, diced
• 2 medium potatoes, peeled and diced
• 2 cups fish or chicken stock
• 1 cup whole milk
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. 1In a large pot, cook the bacon over medium heat until crisp, then remove and set aside, leaving the drippings in the pot.
2. 2Add the onion and celery to the pot and cook for 4 to 5 minutes until softened.
3. 3Sprinkle in the flour and stir for 1 minute, then gradually whisk in the stock to avoid lumps.
4. 4Add the potatoes, bay leaf, and thyme, bring to a simmer, and cook for 12 to 15 minutes until the potatoes are tender.
5. 5Stir in the milk and cream and bring back to a gentle simmer, then add the fish chunks.
6. 6Simmer gently for 6 to 8 minutes, until the fish flakes easily with a fork; do not boil hard or the chowder may curdle.
7. 7Season with salt and pepper, discard the bay leaf, and serve topped with the reserved bacon and chopped parsley.

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