Boston Fish Chowder

Ingredients - Serves 6

• Fresh parsley - 2 tablespoons, chopped (for garnish)
• Salt and pepper - To taste
• Fresh thyme - 1 tablespoon, chopped
• Heavy cream - 1 cup
• White fish fillets - 1 lb, cut into chunks
• Fish stock - 4 cups
• Potatoes - 3 medium, peeled and diced
• Carrot - 2 medium, diced
• Celery - 2 stalks, diced
• Onion - 1 medium, diced
• Bacon - 4 slices, chopped

Let's Get Started

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
2. Add the diced onion, celery, and carrot to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Add the diced potatoes and fish stock to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
4. Add the chunks of white fish fillets to the pot. Cook for 5 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Stir in the heavy cream and chopped fresh thyme. Season with salt and pepper to taste.
6. Simmer for an additional 5 minutes to heat through.
7. Serve the Boston Fish Chowder hot, garnished with the crispy bacon and chopped fresh parsley.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 400
• Fat: 15g
• Carbs: 30g
• Protein: 25g
• Sodium: 800mg
• Sugar: 5g