Fish Chowder New England Style
- 2 tablespoons unsalted butter
- 2 onions, cut into 1/2′′ dice
- 4 oz salt pork, rind removed, rinsed, and cut into 2 pieces
- 1 1/2 teaspoons minced fresh thyme
- salt and pepper to taste
- 1 bay leaf
- 5 cups water
- 2 lbs skinless cod fillets, sliced crosswise into 6 equal pieces
- 1 1/2 lbs, Yukon Gold potatoes, peeled and cut into 1/2′′ dice
- 2 cups whole milk
- 1 tablespoon cornstarch
Melt butter in dutch oven over medium heat. Add onions, salt pork, thyme, salt, and bay leaf; cook, stirring occasionally, until onions are softened but not browned, 3 to 5 minutes.
Add water and bring to
simmer. Remove pot from heat, gently place cod fillets in water, cover, and let fish stand until opaque and nearly cooked through, about 5 minutes. Using metal spatula, transfer cod to bowl.
Return pot to medium-high heat, add potatoes, and bring to simmer. Cook until potatoes are tender and beginning to break apart, about 20 minutes.
Meanwhile, whisk milk, cornstarch, and pepper together in a bowl. Stir milk mixture into chowder and return to simmer.
Return fish and any accumulated juices to pot. Remove pot from heat, cover, and let stand for 5 minutes. Remove and discard salt pork and bay leaf.
Stir gently with wooden spoon to break fish into large pieces. Season with salt and pepper to taste.
Tip: Haddock, or other flaky white fish, may be substituted for cod. Garnish the chowder with minced fresh chives,
crisp bacon bits, or oyster crackers.