Fish Chowder

Ingredients

• Parsley - 1 tablespoon, chopped
• Heavy cream - 1 cup
• White fish fillets - 1 pound, cut into chunks
• Salt and pepper - To taste
• Bay leaf - 1
• Fresh thyme - 1 teaspoon
• Fish stock - 4 cups
• Potatoes - 2 large, diced
• Garlic - 2 cloves, minced
• Onions - 1 large, chopped
• Butter - 2 tablespoons

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the onions and garlic and cook until the onions are soft, about 5 minutes.
3. Add the potatoes, fish stock, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
4. Add the fish and cook until it is cooked through, about 5 minutes.
5. Stir in the heavy cream and heat through.
6. Serve the chowder garnished with the chopped parsley.